HOW TO SERVE VACHERIN MONT D'OR
More about Vacherin
Mont d'Or cheese
Vacherin Mont DOr must be kept in a cool place
(5-8 degrees centigrade) and should be eaten within a few days of
purchase. Like a good wine, it should be allowed to chambrer,
or come to room temperature several hours before being eaten.
Cut into triangles, the cheese can be served as
desert, or as a main course. The crust is not eaten. In the Lac
de Joux area Vacherin is often served with small boiled potatoes,
known as berbots in the local argot. At the table of cheese-maker
Remy Rochat, table, it is frequently paired with roesti and green
salad, and sometimes even with Tuna fish, a combination Remy claimed
was delicious but a bit hard on the stomach!
Vacherin Mont DOr can also be eaten hot,
like fondue. A recipe I picked up in Coop a few years ago calls
for removing the Vacherin from its wooden box and sangle, and placing
it in a small casserole around the same size as the cheese. Hollow
out a small cylinder in the middle of the cheese around the thickness
of your thumb and fill it with a local Swiss white wine. Then place
the casserole in the oven for around 20 minutes at 200 C. Together
with crusty bread and a green salad this is a perfect meal for apres-ski.