Vacherin is not really a recipe in the traditional sense, but rather much more about enjoying each other's company.
Vacherin Mont-d'Or is a soft cheese made from raw cow's milk. It comes from Haut-Doubs in France, a region in Franche-Comté, as well as the Swiss Jura, the area around Lac de Joux and the Vaud Jura. The term Mont d'Or (French for Golden Mountain, named after the eponymous Mont d'Or mountain in the Jura) emerged during the 19th century. It has enjoyed protected geographical indication status since 1981.
Ingredients for 2 people:
- 1 Vacherin du Haut-Doubs (500 g)
- Garlic cloves (if you like)
and everything else you need for a raclette: jacket potatoes, Brési du Jura (air-dried beef), gherkins, etc. A mixed green salad goes very well with it.
- Preparation time: 5 min.
- Baking time: approx. 30 min.
Preparation:
- Wrap the box (without the lid!) in aluminum foil.
- Prick the rind several times with a fork, like a cake base, and insert the two garlic cloves into the cheese.
- Place the Vacherin in the oven preheated to 200 degrees. Now you can also enjoy a sip of wine.
Our wine recommendation to go with it:
The White Jongieux from Domaine Carrel & Senger, a white wine from Savoy, is characterized by an intense, floral taste with fruity notes and exceptional softness.
It offers a lively, refreshing taste experience with a long-lasting aftertaste. Made predominantly from the "Jacquère" grape variety, which is commonly grown in Savoy, the wine is produced by gentle pneumatic pressing, clarification of the juice, and alcoholic fermentation at low temperatures in stainless steel tanks.
This preserves the authentic aromas and gives the wine fullness and complexity through contact with the lees.
The sparkling wine with green reflections reveals notes of citrus fruits and ripe pears, floral nuances, and a light mineral touch.
Served ideally chilled, it pairs perfectly with seafood and typical Savoy dishes.
