There are 6 producers who deliver their white
Vacherins to 2 finishers,
There are also 6 producer-finishers,
3 of these producer-finishers keep a local stock.
Why an Autumn-Winter production season?
Vacherin production
developed because there was insufficient winter milk to manufacture
the large cheeses such as Gruyère. It then became a tradition
and the production season now runs from the end of September
to April.
