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Vacherin Mont d'Or Fondue

Vacherin Mont d’Or is produced in the autumn when the cows are not giving as much milk as is needed for the larger mountain cheeses.  Vacherin that we receive here is made in a round weighing approximately 300-500 grams or about one pound. This is brine washed cheese that has a thick orangey-brown velvety crust.  It is wrapped on the outer edge in spruce bark.  The bark imparts a wonderful flavour to the cheese.  The taste is unctuous and it has a “never to be forgotten” flavour.  We tasted it in the Jura as a very young cheese, and it was already so delicious.  The cheese becomes almost liquid as it matures.  We were fortunate to have it paired with Chateau Chalon, a wine produced in the Jura.  It is also an excellent pairing with Champagne.  You may also have it at the end of the meal with a sweet sherry such as a Pedro Ximenez.

Vacherin Mont d'Or Fondue

Ingredients

Method

  1. Wrap a sleeve of aluminium foil tightly around the box (do not cover cheese)

  2. Poke the top of the cheese with a fork as if for a pie crust

  3. Insert one or two cloves of garlic if you like

  4. Pour 100 ml of dry white wine over top

  5. Bake in a 400oF preheated oven for 20-25 minutes

  6. Spoon over boiled baby potatoes, or serve with prosciutto, fresh bread, or perhaps lightly toasted cubes of Terra Breads “pecan fruit” loaf.  Use a fondue fork and stir the toasted cubes  of bread into the “fondue”.  

Links

Vacherin Mont d'Or

Mont d'Or

"Allison and I enjoyed this wonderful dish in Strasbourg while on vacation.  We were dining at La Cloche á Fromage and determined by quickly looking around, if you weren’t in the mood for raclette the thing to do was to order some of the first Vacherin of the season baked like a fondue.  It turned out to be one of the most memorable meals of our trip.”

-Joe