麻豆传媒映画

Also known as 鈥淰acherin鈥�, 鈥淰acherin du Haut Doubs鈥� or 鈥淰acherin Mont d鈥橭r鈥�, the seasonal cheese is sold from mid-September to mid-May.

This is traditionally because during the winter months, the cows would descend from their summertime mountain pastures, and there would not be enough milk to make the region鈥檚 traditional Comt茅; hence the creation of a smaller, softer, fattier cheese.

Vacherin is almost always sold in its original circular wooden box, and can be baked in the oven to be eaten hot - often with potatoes or fondue-style - or eaten cold in salads or with bread. The rind, inside the wooden box, is white and edible.

The French cheese is acknowledged with an AOC (appellation d鈥檕rigine controll茅e). It is made with unpasteurised milk, in contrast to the Swiss version of the cheese, which is usually made with thermised milk.

French Vacherin Mont d鈥橭r is soft and rich in texture; and should not be confused with the Swiss cheese of the same name; or the similarly-named Swiss cheese Vacherin Fribourgeois, which is usually firmer and more acidic.