- ''This article refers to the cheese, vacherin is also a French dessert: a meringue crust filled with crème Chantilly and fruit.
A Vacherin cheese is a cow's-milk (French vache, "cow") cheese. Two main types of French or Swiss Vacherin cheeses exist.
Vacherin Mont d'Or
One is a soft, rich, seasonal cheese contained in a grayish-yellow blanched rind
and called Vacherin Mont d'Or
. Made from cow's-milk in Switzerland
, usually in villages of the Jura
region (an origin that has been officially controlled since 1981), it typically contains 45 to 50 percent milk fat. It is marketed in a round wooden cheese-box and can be served warmed in its original packaging and eaten like a fondue
The other Vacherin, a firmer cheese, is called Vacherin Fribourgeois
. It is made in the Fribourg canton
of Switzerland where Gruyère
originates and has a slightly acidic
flavor, with a varying strength depending on the age and type. It is also a basic component lending character to fondues (depending on the recipe). Vacherin Fribourgeois has Swiss AOC status with 6 varieties being available:
- Classic (aged: 6-12 weeks)
- Extra (aged: minimum 12 weeks)
- Rustic (aged: minimum 12 weeks, but up to 25 weeks(6 months))
- Alpage (aged: 12-25 weeks)
- Mountain (aged 9-25 weeks)
- Bio (Organic) (aged: minimum 9 weeks)
is made from the milk of cows pasturing in alpine meadows and hence has a much richer taste. Vacherin d'alpage are usually made in a cauldron over a wooden fire in some remote chalet on an alpine meadow and they are not easy to find in the trade. The older the vacherin gets, the stronger the smell of ammonia due to microorganism activity in the cheese.