Discover Vacherin Mont-d'Or The "affineurs" THE ART OF TASTE The unique flavour of Vacherin Mont-d’Or rests on traditional preparation. Only a handful of cheesemakers produce Vacherin Mont-d’Or. They carefully select the small number of maturing specialists who bestow the ultimate magic touch on this cheese. The history of Mont-d'Or Discover who they are History A WORLD OF LEGENDS Legend has it that the famous recipe was brought to Les Charbonnières by a soldier of Bourbaki's army in 1871. However, archival documents mention deliveries of Vacherin as far back as 1845. Founded in 1865, the Société de laiterie des Charbonnières has been producing Vacherin Mont-d'Or ever since. Jules-Moïse Rochat, a celebrated affineur at the time, was responsible for the maturation of the cheese. The taste of Mont-d'Or History A WORLD OF LEGENDS The taste of Mont-d'Or Legend has it that the famous recipe was brought to Les Charbonnières by a soldier of Bourbaki's army in 1871. However, archival documents mention deliveries of Vacherin as far back as 1845. Founded in 1865, the Société de laiterie des Charbonnières has been producing Vacherin Mont-d'Or ever since. Jules-Moïse Rochat, a celebrated affineur at the time, was responsible for the maturation of the cheese. History A WORLD OF LEGENDS The taste of Mont-d'Or Legend has it that the famous recipe was brought to Les Charbonnières by a soldier of Bourbaki's army in 1871. However, archival documents mention deliveries of Vacherin as far back as 1845. Founded in 1865, the Société de laiterie des Charbonnières has been producing Vacherin Mont-d'Or ever since. Jules-Moïse Rochat, a celebrated affineur at the time, was responsible for the maturation of the cheese. History A WORLD OF LEGENDS The taste of Mont-d'Or Legend has it that the famous recipe was brought to Les Charbonnières by a soldier of Bourbaki's army in 1871. However, archival documents mention deliveries of Vacherin as far back as 1845. Founded in 1865, the Société de laiterie des Charbonnières has been producing Vacherin Mont-d'Or ever since. Jules-Moïse Rochat, a celebrated affineur at the time, was responsible for the maturation of the cheese. gout step1 #1 The circular wrapping The circular spruce wrapping is the secret of a unique taste. Vacherin Mont-d’Or cheeses have a unique feature: very runny, particularly when they are ripe, they are wrapped in a piece of spruce bark from the moment they are made until they are eaten. Skilfully made by hand from fir trees of the Jura region, the delicate essences of the wood wrappings merge with the flavours of the cheese. The result is an incomparable taste. Contact and info #2 gout step2 #2 Milk from the Jura mountains in the Canton of Vaud. Exquisite nuances of herbs and flowers. Milk Vacherin Mont-d'Or meets the specific requirements to qualify for the AOP quality mark. The smoothness of the cheese originates from the milk of cows fed on herbs and flowers of the Vaud Jura mountains. Produced exclusively between August and March with thermized milk, the vacherin Mont-d’Or, once it is ready, bursts out into original and incomparable aromas and textures. Contact et infos #3 #1 gout step3 #3 Savoir faire transmitted down the ages Tradition For more than four centuries, every year at the same season, local men and women have been producing these delicious cow's milk specialities which are wrapped in a circle of bark. The last phase of ripening takes place in the cellars where there are currently fewer than fifteen "affineurs" who perpetuate this tradition to indulge our taste buds. Contact and info #2 Vacherin Mont-d'Or
A remarkable product Meet the "Affineurs" The history of Mont-d'Or The taste of Mont-d'Or News Recipes Contact us Slide
"AFFINEURS" THE HISTORY OF MONT D'OR NEWS RECIPES THE TASTE OF MONT-D'OR CORPORATE Museum dedicated to the history of Vacherin SPECIFICATIONS CONTACT AND INFO