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Vacherin is produced in the north-east of France, where it meets Switzerland. This nutty melt-in-the-mouth cheese is made from unpasteurised cows' milk and is very strong in flavour. By regulation Vacherin can be made only from the milk of two breeds of mountain cow, and only during the winter months when their feed is natural hay. Vacherin is often sliced open, filled with Black winter truffles and honey and then baked in the oven.