Newer type of soft cheese from Franche-Comte region, handmade from pasteurized, biologically-produced cow milk
Ivory-colored, soft interior with small irregular holes and natural white mold rind. Ripens inward, and becomes increasingly liquid in consistency. The cheese loaves are then held together with a ring of fruit tree wood. In later ripeness stages, the cheese can be eaten out of the rind with a spoon.
Preferred as an alternative to Vacherin Mont dOr v. a. in the USA, where Vacherin may not be imported. There is also Faux Vacherin, so-called false Vacherin.
Fat content: 45 % fat, dry weight
Taste: mild, creamy & slightly tart
