The Vacherin Mont d'Or is a soft cheese from raw cow's milk. It originates from Swiss law, the area around Lac de Joux and the law. The expression Mont d'Or (French for gold mountain) is in runs 19. Century arisen. It enjoys the status of a protected indication of origin since 1981.

The size of the cheese loaf varied between 12 and 32 cm in the diameter and is zirka 5 cm highly. Its weight varies between 0,5 and 3 kg. The crust is red-brown and shows white to yellowish shades. The yellowish white paste is cremig soft and has few small holes. After 3 weeks ripe time it has a mild, easily taste. It matures in a bundle from spruce or fir wood, which affects its taste decisive. Its fat content is with 50 per cent fat ith Tr.

It is the product of a century-long tradition, which is divided from France and Switzerland. Therefore it is necessary, that

• Vacherin Mont d'Or (also Mont d'Or or Vacherin you skin Doubs) from Franche and that
• Vacherin Mont d'Or Suisse

to differentiate.

For Mont d'Or the optimal food time extends after a ripe time of five to seven weeks of October until February. It becomes from 15 August to 15. March manufactured and exclusive between 10 September and 10. May sells. To attribute this limitation to the fact that the cows were brought in the winter of the Alm down there into the stables, in order to winter, whereby production decreased/went back strongly. This tradition remains over the AOC. The food time for Mont d'Or the Suisse extends from September to April.

As stock location to recommend is a dark cellar with max. 12"° C and a high air humidity. In the refrigerator it is advisable to cover the Vacherin with aluminum or plastic foil so that it cannot drain. The Vacherin can be kept also frozen. In this case the cheese should be thawed out slowly in the refrigerator and afterwards on room temperature be brought, there it only at room temperature its cremige, nearly high-viscosity consistency and its whole flavour unfolded. Once frozen Vacherin should fast verzehrt to become, since the cheese paste becomes otherwise highly liquid.

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