Cheese for Dinner

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It’s the season for Vacherin du Haut-Doubs, a gooey, buttery round of cheese from the Jura region of France. It’s made in the winter months when the cows come down from the high mountain pastures and don’t produce as much milk. During the spring and summer the milk is used to make Comte cheese but with the decrease in production volume in winter, the unpasteurised milk goes into the delicious washed rind wonder Vacherin.

I was introduced to this cheese by Jared Wybrow at the London Cheesemongers, where it was sitting in the midst of a table laden with cheeses for a progressive tasting. It looked intriguing – all wrinkly and white in it’s wooden box. The box is made from thin strips of spruce, which contributes a subtle piney flavor to the cheese, by the way.

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The exterior is squidgy and, when barely pushed with a spoon, reveals a lovely, golden paste that is fondue-like in texture. My first taste at London Cheesemongers was so luscious and captivating that I had to buy one to bring home.

IMG_3532It made for an indulgent dinner when paired with green salad, bread, crackers and a variety of dried and fresh fruit. That is how I enjoyed mine and I highly recommend it to you. I heated it briefly in the oven in it’s box, which made the inside even more delightfully runny.

IMG_3535Vacherin Mont D’or is the perfect cheese for autumnal and holiday celebrations. It partners wonderfully with sparkling and red wine, cider and seasonal craft beer and would be a worthy addition to a cheese board for Thanksgiving or the December holidays.

So put it down on your shopping list. If you are in London, by all means go visit Jared at London Cheesemongers for the cream of the crop of Vacherin. The season for this heavenly cheese runs all the way through spring so you have some time to get your hands on a lovely round of it.

 

 

 

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