Product Details

When matured to full breakdown, these Vacherins are rich and savoury in flavour but with an earthy, perfumed, woody quality that is developed from being bound by a belt made from the inner layers of spruce bark when the cheese is young.

Made by Patrick Sancey-Richard in Metabief at around 1000m above sea level. The tendency with Vacherin production is to a higher moisture cheese using more rennet to set and drain and relying less on the acidity. Sancey-Richard’s cheese uses the acidity more than most meaning a rounder and richer flavour than many Vacherins which are often characterised by a gooey, spoonable texture but not a particularly striking flavour.

Our Vacherins are matured at Mons Fromager Affineur near Lyon where they are kept until at least 8 weeks old by which time the woody flavour from the rind starts to show in the otherwise buttery paste.  More commonly Vacherins are sold at about 5 weeks with less flavour.

Additional information

• Region: France
• Milk: Raw Cows
• Rennet: Traditional Animal

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