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	vacherin cheeses - Allrecipes
		Vacherin Fribourgeois from the Swiss canton of Fribourg has a grayish-yellow rind and a pale yellow, semisoft interior.
		Vacherin Mont d'Or, which is made both in France and Switzerland, has a rich, slightly sweet flavor.
		Vacherin d'Abondance and Vacherin des Dauges are French varieties that are soft and sweet-tasting.
	allrecipes.com /howto/vacherin-cheeses/detail.aspx (139 words)

	The Cheese Diaries: Vacherin Mont D'Or/Vacherin du Haut-Doubs
		The Cheese Diaries: Vacherin Mont D'Or/Vacherin du Haut-Doubs
		The first time I tasted Vacherin Mont D'Or was at my birthday dinner at the justly celebrated French Laundry, before my cheese infatuation had blossomed into a full-fledged obsession.
		Unfortunately, Vacherin is a seasonal cheese, and the end of its season had just passed.
	www.cheesediaries.com /archives/cheese_reviews/000191.shtml (487 words)

	Vacherin fribourgeois Village - FAQ abour Vacherin fribourgeois
		No, but the name Vacherin Fribourgeois is a registered trademark, which belongs to the Interprofession du Vacherin Fribourgeois association, so that its quality is equally well quaranteed.
		Place your "caquelon", as the fondue pot is called, with your mixture of several varieties of Vacherin Fribourgeois, and a small amount of water (or wine), in the oven that has been pre-heated to 50° C. That's all.
		Vacherin Fribourgeois melts at such a low temperature because it is an acidulous, fine-textured cheese.
	www.vacherin.ch /en/produits/vacherin/faq/default.htm (443 words)

	Food Writer Gemma Driver - The Gastropod
		Vacherin is so runny, that it is traditionally served, surface crust removed, with a spoon!
		Vacherin was first made by mountain dairy farmers who could not get to the Emmental and Gruyere-producing coops with their milk, due to terrible weather.
		In order to prevent their milk going to waste, they made their own cheeses at home, and the result was Vacherin, which quickly became a sought-after cheese in its own right.
	homepage.mac.com /perrylancaster/gastropod/vacherin.html (429 words)

	Geneva Notebook: Food and Wine
		Vacherin Mont D'Or is a mild but tasty cheese with a creamy, sometimes almost runny consistency.
		Vacherin Mont d’Or is thought to have originated in the Mont d’Or region of France at the beginning of the 19th Century.
		Each vacherin is bound with a thin strip of red pine known as a sangle.
	www.genevanotebook.com /FOOD/articles/vacherinmontdor.htm (881 words)

	Vacherin Mont d'Or : Hot from the oven
		Prick the surface with a fork (as for a pie crust).
		Vacherin Mont-d'Or keeps relatively well if certain conditions are met.
		Vacherin accepts freezing very well and it can be served as a gastronomic surprise in summer: simply move it first into the refrigerator to defreeze slowly, then let it come up to room temperature.
	www.vacherin-montdor.ch /en/recette.htm (348 words)

	Liberate this Swiss cheese from the fondue pot (Site not responding. Last check: 2007-10-21)
		One of the largest Vacherin producers used pasteurized milk but was apparently persuaded to convert to thermization, a heat treatment that stops short of pasteurization.
		Vacherin Fribourgeois is moister and creamier than Gruyere, in part because the curd is not cooked so it retains more moisture.
		I enjoyed the Vacherin recently with the 2003 Meridian California Pinot Grigio which is all but dry, and with the 2003 Stony Hill Napa Valley Gewurztraminer, a highly perfumed wine that is just a touch sweet.
	www.sfgate.com /cgi-bin/article.cgi?file=/chronicle/archive/2005/09/29/WIGCIEUQFI1.DTL&type=printable (344 words)

	Gourmet Cheese of the Month Club - Cheese Club
		As small goat cheeses were commonly referred to as “chevrotins”, they implemented the term “vacherins” to describe their small cow’s milk cheeses (as you’ve likely ascertained, the word “vache” means “cow” in French).
		Vacherin Mont d’Or, both French and Swiss varieties, was originally produced from raw cow’s milk.
		Vacherin is a creamy, almost runny cheese, and soft cheeses, as opposed to hard cheeses, particularly unpasteurized (raw milk) varieties, can support the growth and multiplication of Listeria monocytogenes, rare but virulent bacteria.
	www.cheesemonthclub.com /pastnewsletters/vol5no12.htm (2171 words)

	Vacherin Cheese -- French Cheeses
		A Vacherin cheese is a cow's-milk (French vache, "cow") cheese, as a chevrotin is a goat's-milk cheese.
		It is also a basic component lending character to fondues (depending on the recipe).
		A vacherin is a French dessert: a meringue crust filled with crème Chantilly and fruit.
	www.edinformatics.com /culinaryarts/food_encyclopedia/vacherin_cheese.htm (158 words)

	Fromages de Suisse - Passionnément Suisses
		Le Vacherin Mont d'Or AOC est un fromage au lait de vache thermisé, 50% de MG sur extrait sec, à pâte molle et à croûte lavée.
		Le Vacherin Mont d'Or AOC étant une pâte molle, le caillé tranché n'est pas chauffé mais seulement brassé.
		Vacherin Mont d’Or AOC rôti dans sa boîte
	www.fromagesdesuisse.com /fromage/vacherin_or.asp (777 words)

	Le Vacherin London - Restaurant Review and Information
		I would suggest that the signature dishes of Le Vacherin are the steaks, wonderful quality, fantastic sauces and for me the steak tartar.
		Another signature dish is the seasonal cheese Vacherin, this is presented as a choice for two, its baked and served with an almond & truffle crust.
		We went to Le Vacherin on Sunday for dinner and I have to say the food and service was outstanding.
	www.london-eating.co.uk /4244.htm (1448 words)

	Cheese of the Month Club
		Vacherin Mont d'Or is named for a mountain in the Jura which startles the Swiss/French border.
		Most cheeses accomplish their depth of flavor from rich spring and summer milk, but Vacherin is made from fall and winter milk, from August 15th to March 31st.
		The traditional way to eat a ripe Vacherin Montd'Or, or your Edel de Cleron, is to cut off the top rind and eat the runny cheese out of the center.
	www.cheesemonthclub.com /pastnewsletters/vol2no12.htm (1771 words)

	Cheese of the Month Club
		Vacherin Mont d'Or is named for a mountain in the Jura Mountains (part of the Alps) that helps to define the Swiss French border.
		Well you don't have “real” Vacherin, but you do have the next best thing, L'edel de Cleron… although some connoisseurs have claimed L'edel de Cleron to be a "flat-out triumph." L'edel de Cleron is made using a Vacherin recipe, but it is gently pasteurized.
		The traditional way to eat a ripe Vacherin Mont d'Or, or your Edel de Cleron, is to cut off the top rind and eat the runny cheese out of the center.
	www.cheesemonthclub.com /pastnewsletters/vol3no12.htm (2100 words)

	Vacherin fribourgeois Village - The range Vacherin - ALPAGE
		A genuine product of home soil, "Village" Vacherin from Fribourg combines the aroma of the fragrant flowers in th Alpine fothills with that from the high plateau of the canton of Fribourg
		The milk is characterized by an abundance of unique aromas ; it originates in pure alpine air with a special perfume and is refined by alpine herders using traditional knowledge.
		VAFSA (Vacherin Fribourgeois SA) - Rue de l'Industrie 3 - 1630 Bulle (SUISSE) Tel.
	www.vacherin.ch /en/produits/vacherin/gamme/alpage.htm (226 words)

	Discover Paris! - December 2005 - Christmas on rue Mouffetard
		Vacherin Mont d'Or is made from cow's milk (hence the name "Vacherin", from vache, the French word for cow).
		The main difference between the Vacherins of the two countries seems to be the treatment of the milk.
		At Quatrehomme we chose a Swiss Vacherin Mont d'Or produced by C and P Hauser in the Vallée de Joux.
	www.discoverparis.net /newsletter.html?insight=321623426886754 (1290 words)

	Vacherin (cheese) - Wikipedia, the free encyclopedia
		This article refers to the cheese, vacherin is also a French dessert: a meringue crust filled with crème Chantilly and fruit.
		Served warmed in its original packaging and eaten like a Fondue, Vacherin is a rare and delicious indulgence.
		It is made in the Fribourg canton of Switzerland where Gruyère cheese originates and has a slightly acidic, resiny flavor, with a varying strength depending on the age and type.
	en.wikipedia.org /wiki/Vacherin_(cheese) (315 words)

	eG Forums -> Vacherin Mont D'Or
		Vacherin Mont d'Or is made from pasteurised milk from the Swiss side of the Jura Mountains.
		And there is, on the other hand, "vacherin suisse" or vacherin fribourgeois (made in the Fribourg region) which is a hard Swiss cheese of the gruyère type, very good for making fondue.
		He probably does not know that there were three types of vacherin, and that the Jura alone had two of them, that are nearly identical.
	forums.egullet.org /index.php?showtopic=58106&hl= (3686 words)

	Vacherin Mont-d'Or : Son histoire
		To force their way through the snow, the French soldiers drove a herd of cows in front of them, led by their cowherd called Roguin.
		What probably happened was that when they grew short of goat's milk they simply turned to cow's milk and the name changed naturally from Chevrotin to Vacherin.
		And since 1981, the name "Vacherin Mont-d'Or" has been officially protected by the order concerning the labelling of Swiss cheeses.
	www.vacherin-montdor.ch /en/histoire.htm (320 words)

	Vacherin season begins with celebration dinner
		Le Vacherin restaurant in Chiswick will be hosting a Gala Dinner to celebrate the Vacherin season on Monday 23rd October.
		The Vacherin Gala Dinner offers a variety of dishes using the famous cheese that is only in season a number of months throughout the year.
		Le Vacherin’s Gala Dinner is sure to be another success and hopes to not only satisfy the appetite of the connoisseur but also please and enlighten those who know little about Vacherin cheese.
	www.chiswickw4.com /leisure/revvacherin07.htm (381 words)

	Vacherin Mont d'Or AOC
		Vacherin Mont-d’Or is now a certified label of origin (AOC), the sixth Swiss cheese to obtain this major distinction.
		The AOC protects Vacherin Mont-d’Or from imitations, assuring consumers that it is a fully authentic cheese.
		The Interprofession of Vacherin Mont-d'Or drew up a product description that defines the region of origin and the key elements of its milk production, processing, finishing, and control procedures.
	www.vacherin-montdor.ch /en/aoc.htm (219 words)

	Cheesy feat Spectator, The - Find Articles
		For this is the time of year when you can buy vacherin, the finest, most extravagant pressed-curd product ever devised by those cheese-eating surrender monkeys across the Channel.
		The staff at Monkeys know that vacherin cannot be eaten out of the fridge, or even from under a Perspex case following an officially dictated period of refrigeration.
		But vacherin is the apogee of cheese, and it is made all the more appealing for having a distinct season, which is now.
	www.findarticles.com /p/articles/mi_qa3724/is_200311/ai_n9324899 (904 words)

	The Cheesemonger: Vacherin Fribourgeois
		Grated atop French onion soup, melted on a sandwich of grilled mushrooms or used to stoke the fires of a homemade pizza, Vacherin Fribourgeois' value as a great melter cannot be dismissed.
		His Vacherin Fribourgeois is another great cheese in his arsenal, and well worth seeking out.
		Unlike many cheeses, whose AOC status is long-standing, Vacherin Fribourgeois is a very new addition, not recieving its designation until December of 2005.
	kitchen.apartmenttherapy.com /food/the-cheesemonger/the-cheesemonger-vacherin-fribourgeois-013896 (414 words)

	The Teddington Cheese description of Mont d'Or (Vacherin)
		Vacherin du Haut Doubs is a relatively recent addition to the local range of cheeses, having been made for a mere 200 years.
		Recently, agreement has been reached and the French now call their cheese Vacherin du Haut Doubs whilst the Swiss cheese is known as Vacherin du Mont d'Or.
		Vacherin du Haut Doubs is available in three sizes; the smallest is 400g in weight, 4cm tall and 12cm in diameter; the next largest is 800g in weight, 4cm tall and 16cm in diameter; the largest is the cutting Vacherin which is 1.3kg in weight, 4cm tall and 30cm in diameter.
	www.teddingtoncheese.co.uk /acatalog/de333.htm (498 words)

	Vacherin
		Made in the mountainous Jura region of France, Vacherin Mont D’Or is most definitely a seasonal cheese.
		Vacherin Mont D’Or is made in cloth-lined moulds and ringed with a strip of spruce bark.
		Prick the surface with a fork and stud the top of the cheese with two or three small garlic cloves.
	www.chandosdeli.com /html/vacherin.html (239 words)

	I was just really very hungry.: Food Destinations #2: Lebensmittel Markt am Helvetiaplatz, Zurich, Switzerland
		Now, for the term "vacherin", it goes back to old times, where the term "vacherin" is said to be derived from the latin "vaccarinus", meaning "little cow herder" (or "cow boy" in its literal sense).
		The vacherin cheese used to be the cheese the little cow herder (the cow boy) could handle, because it was way lighter than the "big" cheeses (such as the Gruyère), which needed two people to handle.
		This kind of vacherin used to be of the size and kind of a Tomme.
	justhungry.com /2006/09/food_destinations_2_lebensmitt.html (1425 words)

	Vacherin Fondue (Site not responding. Last check: 2007-10-21)
		West Vancouver, BC Vacherin Mont d’Or is produced in the autumn when the cows are not giving as much milk as is needed for the larger mountain cheeses.
		Vacherin that we receive here is made in a round weighing approximately 300-500 grams or about one pound.
		This is brine washed cheese that has a thick orangey-brown velvety crust.
	www.buycheese.com /vacherin_fondue.htm (369 words)

	FAWCO Update -- December 2005/January 2006
		Vacherin Mont d’Or is buttery and full-flavored with a slight bite, and is perfumed with a subtle balsamy aroma that comes from the spruce band.
		Vacherin Mont d’Or is seasonal, and is only available from the end of September to the end of March.
		Vacherin Mont d’Or is available as a whole cheese, or in slices.
	www.awchamburg.org /AWCH_FAWCO/AWCH_FAWCO_UpdateDecJan2006.html (1339 words)

	Vacherin fribourgeois VAFSA (Switzerland) - Our Products: Vacherin Fribourgeois
		Vacherin Fribourgeois Village is characterised by a distinctive, subtle yet full-bodied flavour, and a delicate melting texture that make it equal to the world's finest cheeses.
		They use traditional methods, and recipes unique to Vacherin Fribourgeois, that have been handed down from generation to generation.
		There are several varieties of Vacherin Fribourgeois Village cheeses, one to suit every taste: Select, Algae, Bio and Extra.
	www.vacherin.ch /en/produits/vacherin/default.htm (132 words)

	Vacherin (Site not responding. Last check: 2007-10-21)
		Starting from just inside the marked circle on one tray, pipe a concentric circle of meringue to form a base of meringue, smooth top with spatula.
		2.Pipe a circle of meringue on each of the 3 remaining oven trays, these form the wall of the vacherin.
		Working from the base to the top, pipe vertical lines of meringue up the side and slightly over the top of the vacherin.
	www.palmbeach.k12.fl.us /PahokeeMiddleSrHigh/ib/Vacherin.html (238 words)

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