  vacherin is a cow's milk (french vache, "cow") cheese. two main types of french or swiss vacherin cheeses exist. ==mont d'or== thumb|225px|swiss vacherin mont d'or one type of vacherin cheese is called mont d'or, or vacherin du haut-doubs, from france, 'french cheeses' , dk, isbn 1-4053-0666-1 'cheeses of the world' , roliand barthelemy; arnaud sperat-czar, (2001) isbn 1-84430-115-x or vacherin mont d'or from switzerland (though it tends to just be called vacherin in the local shops). it is a soft, rich, seasonal cheese made from cow's milk in switzerland or france, usually in villages of the jura region (an origin that has been officially controlled since 1981), and has a grayish-yellow washed rind. it typically contains 45 to 50 percent milk fat (in dry matter), and is produced between august 15 and march 15, and sold between september 10 and may 10. the swiss vacherin mont d'or is generally made with pasteurised milk, while the french vacherin du haut-doubs is unpasteurised.practically edible - mont d'or profile (accessed 30/oct/2010) it is traditionally made in the winter months when the cows come down from alpage and there is not enough milk to make comte.http://www.inao.gouv.fr/public/produits/detailproduit.php?id_produit=10687 it is marketed in round boxes of various diameters made of spruce.denis bonnot, le vacherin mont d'or franco-suisse; un fromage qui sort du bois & du froid. lons-le-saunier (france), areopage, 2006, p. 133 it is often served warmed in its original packaging and eaten like fondue. officially, the french aoc/pdo allows artisanal and coopÃ©rative production of mont d'or. there are 11 producers of vacherin in france (2009). ==vacherin fribourgeois== the other vacherin, a firmer swiss cheese, is called vacherin fribourgeois. it is produced under swiss aoc in the fribourg canton, where gruyÃ¨re also originates. it has a slightly acidic, resiny flav
Cow\'s-milk_cheeses Culinary_Heritage_of_Switzerland French_cheeses Swiss_cheeses Washed-rind_cheeses