Vacherin Mont d'Or Cheese

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A traditional cheese of France and Switzerland made from cow's milk that typically will contain almost 50 percent milk fat. When produced in Switzerland, the cheese is referred to as Vacherin Mont d'Or and is made with pasteurized milk. The French version is known as Vacherin Mont d'Or, Le Mont d'Or, or Vacherin du Haut-Doubs (the A.O.C. name) and is produced with raw, unpasteurized milk. After aging for two to three months, the cheese forms a crust that encases a soft, creamy texture with small holes throughout the cheese. This cheese provides a mild, rich nutty flavor with a distinctive aroma. Because this cheese is so soft, it is very spreadable and may be eaten with a spoon.

It is not uncommon to find versions of this cheese that are not the true Mont d'Or cheeses which are made by producers in the U.S. and Europe. Cheeses such as Edel de'Cléron, Ecorcé de Sapin, Tourree de l'Aubier, and Tavaillon are all respectable cheeses made to be the same as Mont d"or with the creamy soft texture and the similar rich flavor.

USDA Nutrition Facts

Serving Size1 cup
Calories295
Protein7g
Total Fat28g
Total Carbohydrates3g
Dietary Fiber0g
Sugars3g
Potassium112mg
Sodium673mg
Cholesterol90mg
Serving Size6 cracker 1 cracker = 6.5g
Calories490
Protein8g
Total Fat24g
Total Carbohydrates58g
Dietary Fiber1g
Sugars12g
Potassium295mg
Sodium878mg
Cholesterol6mg
Serving Size1 cup
Calories229
Protein14g
Total Fat13g
Total Carbohydrates3g
Dietary Fiber0g
Potassium105mg
Sodium132mg
Cholesterol45mg

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