Since 2003, Vacherin Mont-d’Or has been a PDO (protected designation of origin). As such, the cheesemakers who make Vacherin Mont-d’Or, as well as the farmers who supply its milk, must comply with precise and demanding specifications.
Thus, it is specified that Vacherin Mont-d’Or PDO is produced between August 15th and March 31st and that in order to avoid the presence of pathogenic germs while preserving the natural qualities of the cheese, the milk is thermised. Once the curd is molded and pressed, the cheese is strapped with a spruce strap before being immersed in a brine bath. The “white” Vacherins are then stored on spruce boards, where they are regularly turned and washed for at least 17 days. Only at the end of the maturing process is the cheese inserted into its spruce box, which is slightly too small to obtain the characteristic ripples of Vacherin Mont-d’Or PDO.
The PDO also guarantees an authentically local product, since the raw material can only come from within a 25 km radius as the crow flies of the place where the cheese is produced. The geographical area of Vacherin Mont-d’Or PDO includes the Vallée de Joux, the foot of the Vaud Jura, and is detailed to the municipality and mountain pasture.
For more information: https://www.aop-igp.ch/en/vacherin-mont-dor-aop