VACHERIN (du Haut-Doubs)

vacherinTangy with hints of sweet grass and earthiness; vacherin is soft cow’s milk cheese that is delectable.

vacherin hautdoubsThere are a few varieties of Vacherin; Mont d’Or, du Haut Doubs, and Fribourgeois. The Fribourgeois is made in the Valais region of Switzerland. It is denser and has a heavier texture and flavor. Mont d’Or and du Haut Doubs are technically the same cheese only one is pasteurized and comes from the Swiss side of the Jura mountain range and the other, the du Haut Doubs is raw milk from the French side. Once they Today’s flavor comes from a nice wheel of du Haut Doubs.
Vacherin is considered a winter cheese and is produced from August to March and typically sold from September to May. Once it is ripened it is packaged in a little spruce container, which adds a hint of flavor and protects the outer rind of the cheese.

vacherin meltedFrom a culinary perspective, Vacherin is delicious and creamy and can be served much the same way that Brie is served. Heated, baked, room temperature, with bits of fresh baked bread or fruit, and crackers. It is a treat on your cheeseboard.

From a health perspective, Vacherin is a good source of protein and vitamins and minerals. Eating the rind as well as the inside creamy stuff gives you a good dose of Vitamin B1, B12, and B7 as well as some zinc to help boost immune function. There’s also some Vitamin A, D, and K2 which is a very important nutrient for heart health and bone density. The bacteria in Vacherin are also a healthy addition to your digestive flora and fauna and contribute to gut balance. So other than the obvious reasons like allergy, adding some delicious Vacherin to your dietary repertoire could be good and good for you.