October brings with it the cooler weather, a drawing in of the nights and the arrival of Vacherin. But what is so special about Vacherin and why is it held in such high regard?

Vacherin is only produced in the cooler months, between mid August and mid March each year. During the summer, when the weather is warm and yields are high, the milk is used to make cheeses such as Gruyère or Comté. After the cows are brought down from their summer pastures these yields reduce, and the cheesemakers turn to Vacherin.

Vacherin is made in the Jura region of France and Switzerland. Methods and names differ very slightly between these two areas, but the product is all but identical. In France it is sometimes known as Vacherin du Haute-Doub and in Switzerland as Vacherin Mont d'Or. 

We sell 3 sizes of cheese - a 450g, 700g and the large 1.2kg (the larger sizes will be available a little later in the season). These cheeses are enough for between 3 and 10 people, and can be enjoyed as they come or warmed through in the oven and eaten Fondue style. The addition of some rosemary and garlic only adds to the already complex cheese.

There are scores of soft cheeses out there, but there is only one Vacherin, and it is only around for 6 months each year.

You can buy Vacherin Mont d'Or cheese

here

Or our ready-made selection box

here