The season for Vacherin has now begun with the arrival of this sumptuous cheese at the deli. For those of you who do not know this cheese yet, it is a superb creamy cheese from the mountainous Jura region of France and is produced only between Sept and March. It is made from the unpasteurised milk of the Montbeliarde cow. It is then matured for 3 weeks and has a strip of Spruce bark wrapped around it giving the cheese a resinous, pine-like aroma and a delicious creamy tang.
This cheese is excellent eaten at room temperature or baked.