The Mont d'Or, an old story
And Louis XV served it on the royal table. Originally, the "vacherin" was the cheese of the "coachers" hence its name.
- Vacherin or Mont d'Or -
The "Vacherin du Haut-Doubs" or "Mont d'Or" is a raw milk cheese on this side of the border. It bears the name "Vacherin Mont-d'Or" in the canton of Vaud.
French or Swiss, this cheese was probably invented straddling the border when cows produced less milk in winter. It was necessary to invent a product that required less milk than Comté.
First difference, the AOP on the French side imposes the use of raw milk.
In the canton of Vaud, the milk is slightly heated (thermized) to sanitize it. The use of raw milk requires more quality controls.
Second major difference, the ripening time is longer in Switzerland. Vacherin Mont-d'Or is matured in the cellar for 21 days, or even longer, while its neighbor from Comtois is put on the market after 21 days and canned from the 12th day.
The bloomy rind of Mont d'Or recalls the appearance of Camembert when Vacherin Mont-d'Or is a washed-rind cheese.
Preference for Haut-Doubs cheese with a more typical color and taste.
