DESCRIPTION

Not to be confused with Vacherin Mont d'Or, this washed rind cheese is made from milk from the Swiss part of the Jura valley and neighboring cantons.  Cow's are fed only from local pastures giving their milk the maximum amount of flavor.  Traditionally aged for 2 to 3 months, it's a popular part of the local fondue recipe moitié-moitié” (half Gruyère and half Vacherin).  To read more about Vacherin cheeses click here!

 

ORIGIN

Switzerland

 

MILK TYPE

Cow

 

RAW MILK OR PASTEURIZED?

Pasteurized milk

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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• Pairings - if served as a fondue serve with a glass of champagne, pickled carrots, and a rustic bread sliced into cubes

 

SUBSTITUTES

Fontina Val d'Aosta or possibly an aged Appenzeller

 

INGREDIENTS

Pasteurized cow milk, rennet, salt