Vacherin Mont d’Or

I love Vacherin Mont d’Or. It is one of the great treats of the year to see the first Vacherin Mont d’Or of the season on sale. I always make sure I leave it in the fridge for a few days before noshing it all is a cheese-a-rific orgy of stinky fermented curd, this means the fridge will smell of the cheese for a few months.

I know a lot of people have a ‘thing’ about eating the rind of cheese, but you shouldn’t worry about that with Vacherin Mont d’Or. I’d also suggest eating them quite quickly once you’ve broached them, otherwise they go super-liquid and really start to honk.

What you are looking for in good Vacherin Mont d’Or is a creamy and rich, yet grassy and fresh combination of flavours. It should taste of a lot. Spread (spoon) it onto some nice crusty bread and you will not go far wrong.

Presumably you know about Freud’s problem with cheese? Something to do with the symbolism relating to his lactating mother in solid, rancid form. Weirdo.

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I am a terribly charming loony who has finally found that severe PTSD, Generalised Anxiety Disorder and chronic psychosis is, on one of my all too rare good days, only a moderate impediment to having crazy fun with wine and food. Catch me outside and I am liable to be loudly attired.

  • Kavey

    Yes yes yes I adore this cheese. I love when it’s reached the consistency of spoonability, and that wonderful rich flavour. Mmmm!