How do you eat Vacherin?

The semi-hard Vacherin Fribourgeois can be served as it is; alternatively, chop off the rind (which can be discarded), cube and use in fondue. Soft vacherins should be served very ripe, still in their wooden boxes, with the rind cut off the top – the cheese can be scooped out with a spoon.

Where is Vacherin made?

It is a soft, rich, seasonal cheese made from cow’s milk in Switzerland or France, usually in villages of the Jura region (an origin that has been officially controlled since 1981), and has a grayish-yellow washed rind.

What does Vacherin mean in English?

Definition of vacherin 1 : any of several French or Swiss soft cheeses. 2 : a dessert consisting of meringue and a filling (such as ice cream or fruit)

Can you eat Vacherin rind?

It helps that the Franche-Comte is also known for it’s salt mines, this salty washing solution helped create the dappled orange, and white fluffy rind (you can eat this rind – it’s edible!). After washing, Vacherin is squeezed into it’s characteristic spruce box, then aged – for a minimum of 21 days in total.

Can you eat the rind of Mont D Or?

You’ll find it packaged in a round wooden crate and surrounded by a band of spruce which adds flavour and gives the rind a distinctive, crinkled appearance rather like the jagged mountain region of its creation. You can eat it as it is, spooning the gloriously oozy cheese onto your plate.

Does Caerphilly cheese melt?

Caerphilly has a lactic, fresh, lemony flavour and a slightly crumbly texture, whereas Cheddar takes longer to mature, resulting in a rich, creamy hard cheese that can sometimes taste sharp or tangy. Both are brilliant for melting and grating into cheesy dishes.

Is Lancashire cheese Cheddar?

A good, true Lancashire has a texture that is light and fluffy (not dense and firm like Cheddar), and a buttery, long-lasting flavour with a zippy, lactic, fresh tang.