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Topic: Vacherin cheese

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	Interfrance: Franche-Comte Cheeses
		A blue cheese with a delicate parsley savor, produced in the Haut-Jura area, where exceptionnally varied flora give the milk of the montbeliarde cows a unique flavor.
		Vacherin or Mont-d'Or Seasonal cheese produced exclusively from September to April in an area delimited by the Doubs river source (village of Mouthe), the Swiss border and the Haut-Doubs area.
		The Mont d'Or is a creamy and voluptuous cheese.
	www.interfrance.com /en/fc/ga_la-fromagerie.html (762 words)

	Cheese of the Month Club
		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.
		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.
		In the final phase of production, the cheeses are moved from the laterie to the cave of an affineur (one who is responsible for tending many different cheeses until they are ripe), where they will be aged for a minimum of three weeks before they are ready to eat.
	www.cheesemonthclub.com /pastnewsletters/vol3no12.htm (2100 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 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.
		Because these young cheeses are fairly delicate, they’re banded with bark (usually spruce, fir or pine) to hold the shape for storage and serving.
	www.cheesemonthclub.com /pastnewsletters/vol5no12.htm (2171 words)

	Fondue - Wikipedia, the free encyclopedia
		In some cheese fondues, potatoes or fruit are served instead of bread.
		In a perfect cheese fondue, the mixture is held at a temperature low enough to prevent burning, but hot enough to keep the fondue smooth and liquid.
		While cheese fondue is a traditionally Swiss dish, it was not common until the 1950s, when the slowing cheese industry in Switzerland needed a way to increase sales.
	en.wikipedia.org /wiki/Fondue (849 words)

	GourmetSleuth - Fondue
		The dish consists of at least two varieties of cheeses that are melted with wine and a bit of flour and served communally out of pot called a "caquelon".
		The cheeses are most commonly melted in a dry white wine which helps to keep the cheese from the direct heat as it melts as well as to add flavor.
		Good cheese fondue recipes are plentiful so we are featuring this less common, lighter broth version served with potatoes, and a variety of sea food.
	www.gourmetsleuth.com /fondue.htm (2216 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.
		The cheese is shaped in cloth-lined moulds then encircled with a strip of spruce bark and washed with brine for at least three weeks.
		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 Mont d'Or : Hot from the oven
		After being stored in the refrigerator it is essential to give the cheese time to reach room temperature, as with a good wine.
		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.
		The whole cheese should then be eaten because prolonged storage tends to make its consistency too fluid.
	www.vacherin-montdor.ch /en/recette.htm (348 words)

	The Vegetarian Gourmet — A Spread of Festive Cheeses
		Cheese is produced in countries all over Europe and the Americas, with France leading as the most prolific producer.
		Cheeses sold at this first stage as “fresh cheese”, e.g., fresh mozzarella, are typically packed in water or whey to allow the retention of moisture.
		Slice the cheese in rounds and arrange on a platter with slices of dark bread and a bunch of grapes.
	www.vegetarianweddings.com /Malibu_Magazine_0412.html (901 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)

	Food Writer Gemma Driver - The Gastropod
		The ring of spruce wood, which keeps the cheese together, infuses a magical foresty wonderland of flavour into the salt-washed rind and the running, ivory goo.
		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)

	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.
		I researched Vacherin, and I found out about AOC designations (the French government's regulations, which protect the names of top regional cheeses).
	www.cheesediaries.com /archives/cheese_reviews/000191.shtml (487 words)

	Swiss cheese : Vacherin Fribourgeois (Site not responding. Last check: 2007-10-13)
		This smooth cheese with a distinctive aroma from the Fribourg region is a deli-cious treat for those who appreciate the good things in life and ranks amongst the great attractions of this part of Switzerland.
		As the cheese ripens, the additional exciting aroma becomes a particular attraction of this cheese.
		Above all recommended for a mixed cheese fondue <> or even for a pure fondue fribourgeoise, a favourite meal of the cheese connoisseur.
	www.alci.ch /cheese_vacherinfrbg_e.html (217 words)

	The Cheese Diaries
		The cheese is made by Highland Fine Cheese Co. Ltd/Strathdon Blue The cheesemaker is Rory Stone, son of Susannah Stone, a descendent of The MacDonald, Lord of the Isles.
		Like the cheese, the label is not afraid to make a statement, though some may find that statement too quaint or ridiculous, and not suitable for a cheese of that caliber.
		The cheese is in the bonded warehouse, a privately owned warehouse licensed by the US Customs office to hold imported goods until they clear customs and the FDA.
	www.cheesediaries.com (9315 words)

	Cheese and Sex in France
		C, who was brought up in a dairy region, discussed the vacherin in some technical detail; M compared this particular type of camembert with another that they had eaten recently.
		After a fair assault on the vacherin, alternating with the salad: "Which olive oil did you use for the dressing?" M asked.
		If neither of the partners in a couple like cheese, that is OK, but since I like cheese (smelly cheese) and my partner doesn't, I must be living in a state of terrible frustration.
	danny.oz.au /jennifer/visitor/2.cheese_and_sex.html (618 words)

	[No title]
		It is a faux Vacherin cheese, as genuine Vacherin is made with young unpasturized milk and is therefore illegal to export to the United States.
		Taleggio — Italy — This cow’s milk cheese is a soft cheese with a washed rind.
		Grafton makes their cheese in small batches and preserves the same traditional techniques they used in 1890 when they began making cheese.
	www-math.mit.edu /~tgerhard/fft/cheese.doc (608 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.
		The other one, a firmer cheese, is called "Vacherin Fribourgeois".
		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)

	Torta del Casar Cheese
		Torta del Casar is a sheep's milk cheese from the Extremadura region of west central Spain.
		It is a very rich, intense and flavorful cheese that is delightfully creamy and spreadable in the springtime versions.
		Very similar in style the French vacherin Mont d'Or, Torta del Casar has a somewhat smoky flavor, although it is not smoked cheese.
	www.artisanalcheese.com /prodinfo.asp?number=10551 (115 words)

	Vacherin fribourgeois Village - The range Vacherin - BIO
		Vacherin Bio cheese from Fribourg is the best basic mixture for preparing fondues for riends.
		It has a delicate flavor, of the same ivory color as the related "Villlage" Vacherin cheese from Fribourg ; it is unusually tender-melting.
		Vacherin Bio from Fribourg is also excellent for a cheese tasting session.
	www.vacherin.ch /en/produits/vacherin/gamme/bio.htm (204 words)

	Vacherin fribourgeois VAFSA SA (Switzerland) - About Us
		As for the cheeses, they are controlled regularly prior to and during their storage in the VAFSA cellars.
		A special commission sees to it that only cheeses that correspond to the specifications established for Vacherin Fribourgeois Village cheeses are put on the market.
		Bulle is also home to the cellars in which VAFSA stores and ages the cheeses made in the region's best village dairies.
	www.vafsa.ch /en/entreprise/default.htm (544 words)

	Vacherin fribourgeois Village - The range Vacherin - ALPAGE
		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.
		Only cheese made in alpine huts according to the old Fribourg tradition may bear the "Alpage" sign of origin.
		It is yellowish-ivory in color an thus reminiscent of the characteristics of alpine milk from Fribourg.
	www.vacherin.ch /en/produits/vacherin/gamme/alpage.htm (226 words)

	Cheese Fondues
		Originating in Switzerland, the true fondue (from the French fondre - to melt) is a combination of hard and semi-hard cheeses mixed together with wine and melted in a single handed pan known as a caquelon.
		Stir continuously until the cheese is all melted and gently bubbling.
		A large cheese (often Goms or Bagnes) is cut in half and then heated until it melts, when the melted cheese is scraped off onto the plate and served with a jacket potato and pickles.
	mysite.wanadoo-members.co.uk /fondulike/Cheese.htm (591 words)

	FAWCO Update -- December 2005/January 2006
		It turns out that the cheese is encircled by a thin band of spruce or pine, and then it is set into a box, all because it is such a soft cheese that if it were not supported, it would collapse into an unattractive (but still delicious) amorphous blob.
		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.
	www.awchamburg.org /AWCH_FAWCO/AWCH_FAWCO_UpdateDecJan2006.html (1339 words)

	Hormel Foods - Glossary - Vacherin Fribourgeois Cheese
		It is often confused with another cheese for France and Switzerland known as Vacherin Mont d'Or in Switzerland or simply as Mon d'Or or Vacherin Haut-Doubs in France.
		As it ages the cheese provides a mild, rich nutty flavor with a distinctivly pungent aroma.
		The aged cheese is typically combined with Gruyère as a fondue cheese, due to its ability to soften and melt at lower temperatures.
	www.hormel.com /kitchen/glossary.asp?id=36173 (173 words)

	Cheeses of Switzerland
		This full flavored cheese is the one used for the swiss dish Raclette (scraping).
		This Quarter Raclette Cheese Melting Set includes a raclette cheese holder, sturdy base and quartz light mechanism for melting the cheese.
		The cheese holder swivels and slants downward so that the melted cheese can easily be scraped onto a plate.
	www.idealcheese.com /catalog/switzerland.htm (222 words)

	Amazon.com: Cheese Primer: Books: Steven Jenkins (Site not responding. Last check: 2007-10-13)
		The cheese is tumescent, glistening." It may be cheese to you, but to Jenkins it's a perfect Teleme California cheese originally made by Greek immigrants.
		`Cheese Primer' by a leading American `fromagerie' (sic), Steven Jenkins is a typical Workman Publishing slick treatment of a subject in a relatively inexpensive trade paperback format which is great to look at and promises lots of useful information on it's subject.
		Italian cheeses are one of the four legs on which it's great cuisine sits, along with its wine, charcuterie, and pasta, with a special mention due to its bread making, which is exported more in concept than in substance.
	www.amazon.com /Cheese-Primer-Steven-Jenkins/dp/0894807625 (2258 words)

	FDUK FrenchDuck UK latest items: Vacherin du Haut Doubs
		It is a raw cows' milk cheese (ie.
		Vacherin from "vache" the French for "cow") and it is an...
		My main worry about the cheese though is that it looks as though an ordinary knife or cheese knife will not do - going by the picture you need more of an old chisel that's been languishing in the workshop - although it is a soft cheese - maybe the rind gets a bit tough!
	www.frenchduck.com /2006/02/vacherin_du_haut_doubs.html (340 words)

	Cheese Fondue
		Put the cheese and wine into the pan and slowly bring to a
		cheese is melted at low heat with 1/3 c.
		Jura cheese and enhanced with 1-2 shallots per person.
	www.recipegal.com /fondue/Cheese-Fondue.htm (336 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)

	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 (1408 words)

	Emmenthal Cheese (Site not responding. Last check: 2007-10-13)
		The cheese wheels are stored for a month at 71 F (22 C) -- it is at this stage that the holes develop, caused by gas in the cheese -- then aged from 4 to 10 months at 55 F (13 C).
		The rind will have stamped on it the town where the cheese was made (it is made by more than 1,600 dairies in the German-speaking areas of Switzerland).
		Inside, the cheese is a pale yellow with a slightly nutty flavour.
	www.practicallyedible.com /edible.nsf/pages/ed.2114 (386 words)

	Cremoulin by Di Bruno Bros.
		Cremoulin, a relatively new Vacherin, was created to be the closest thing available to the one true Vacherin, and probably the finest, Vacherin Haute-Rive (very rarely available).
		When a Vacherin is ripe (preferable), like Cremoulin, you'll notice a thick reddish-brown rind that appears to have a rippled wave effect, when eaten it is runny, oozy, and meant to be eaten with a spoon.
		Cremoulin is highly produced so this cheese comes in a cardboard box to mimic the effect, but nonetheless, the cheese will be the closest thing available to a fermier example of Vacherin: runny, smelly, bitey, woodsy and just plain heavenly!
	www.dibruno.com /Detail.bok?no=650 (179 words)

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