Washed rind Cow’s milk

Vacherin Mont d’Or

Only made in winter, only sold in a spruce box, only eaten with a spoon.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

Produced between mid-August and mid-March, when the cows are down from the high pastures and there is not enough milk for the big alpine wheels. Each cheese is bound in a strip of spruce bark and boxed in the same wood, which holds it together and scents it with resin.

At full ripeness the centre is liquid. The local treatment is to pour in white wine and garlic, wrap the box in foil and bake it, which is one of the great uses of a cheese anywhere.

Tastes of

spruce resin cream mushroom a savoury broth

Put it next to

Baked with garlic and white wine Boiled potato Jura white Charcuterie