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Information for dieticians.

From the nutritional point of view Vacherin Mont-d'Or, like most cheeses, is a well balanced food. It contains on average per 100g : 55g water, 24g fats, 19g proteins, 2g mineral salts, of which: 0.6g calcium, and 0.5g phosphorous. Energy content is rated at 301Kcal or 1260Kjoules.
The composition of the product is closely checked throughout the season and penalties may be imposed in cases where the cheese does not meet the norms laid down. The organoleptical and bacteriological aspects are also carefully verified and the Centre may issue a stop- production order or impose supervision by a qualified technician if production is deficient in this respect. The emphasis is now very much on rigorous control of hygiene.

It is a “quality controlled” food.

It must be recognised that any food product which is manufactured more or less as a cottage industry in a number of widely dispersed sites can face some technological and biological problems. Vacherin Mont-d'Or suffered seriously in this respect towards the end of the 1980s. Since that time the Vacherin Mont-d'Or Centre, in collaboration with the Institute of Milk Research at Liebenfeld, has perfected, introduced, and imposed the production of Vacherin Mont-d'Or with thermised milk. Thermisation is a very gentle process which allows the milk to retain all its natural qualities while ensuring its bacteriological safety. It has also imposed seeding in appropriate milk cultures to better meet the requirements concerning food production.

Thermisation does not remove any of the qualities that distinguish a real Vacherin Mont-d'Or. A full series of expert tastings have confirmed this.

The quality-control system is very strict and covers every production batch. It is now practically impossible for any defective product to reach the market. These measures have amply demonstrated their effectiveness but, to reinforce them further, the Centre collaborated with USAL and a certification company in carrying out the work required to gain ISN 9002 accreditation for the entire Vacherin Mont-d'Or production chain.
It required several months to introduce and test the system and to familiarise the producers and finishers with all the documentation involved. The process began in October 1997 and ISN 9002 certification was received in March 1998.

Characteristics – nutritional values.
Since 1981 Vacherin Mont-d’Or has been classified as one of the cheeses that carry an attestation of origin as defined in the order concerning the labelling of Swiss cheeses. This order specifies:
 
The production zone:   Jura mountains and foothills in the Canton of Vaud.

The method of production and finishing

Characteristics:  

Supple crust
Height: 3-5cm
Diameter: 10-32cm
Weight: 400g-3kg
Slightly fluid, yellow ivory colour,
Soft taste with hints of pine bank

 
Composition:  

50% fats in dry extract,
soft consistency, tefd* 72% maximum, 57.5% water.

(* water content when fats are excluded)

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