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Dec 5, 2001 12:08 AM

Vacherin Mont d'Or!

  • p

The other cheesehounds who wrote passionately about epoisse might be interested in another special cheese that should only be eaten in wintertime.

Much to my surprise and delight, I found Vacherin Mont d'Or--au lait cru, not less! There were several boxes left at Mollie Stone's in San Mateo, which I must say has a great selection and excellent service. I can afford to share the info on this cheese as I already have one set aside for the piece de resistance of my Christmas cheese platter. I can smell it now, a spoon having broken its tender crust, the aroma of thick cream and mushrooms rising, complemented by warm Acme bread, sweet sliced pears, date-walnut cake, and muscat grapes. . .

I really wish there was an official Cheesehound chapter that could meet to taste cheese and drink wine several times a year!

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  1. l
    Leslie Brenner

    Yum! That was a mouth-watering description. In the north of France they break open the crust and drop in boiled potatoes and sliced onions--that's also very good.

    5 Replies
    1. re: Leslie Brenner

      I'm wondering how do they traditionally prepare this?
      Is it warmed in the oven before serving?
      Do you serve it in the wooden holder?
      Anybody know?

      1. re: BruceWC
        Leslie Brenner

        Yes, it is served in the wooden holder, but if memory serves, it is not warmed in the oven. The cheese, when ripe, is quite runny--liquid, really. The potatoes are hot as they go into the cheese.

        1. re: Leslie Brenner
          Leslie Brenner

          Come to think of it, I'm wondering if I'm remembering it right. It may be that the potatoes are served on the side, but I'll look into it. I do remember putting the onions in the cheese. Maybe someone else knows?

          1. re: Leslie Brenner

            Yes, The Vacherin as well as the Fromage de Clarines is served warm~On the front of the box it indicates in French to spoon out center and pour in your favorite dry white wine and to heat in oven~It is wonderful !!! We did this for a demo and the passion for the cheese alone and heated was very welcomed.Please stop by Mollie Stones San Mateo~~ There will be a smiked salmon and cheese demo next Weds on Dec 12th ~4-7:00. Salmon and Caviar specialist will be there. Remember us from the ChowHound Picnic? mm.huber

        2. re: BruceWC

          The few times I've had Vacherin it was served at room temperature--cool room temperature--with nothing more than bread and a spoon. The potatoes and onions sound like a good idea, since they are wonderful with raclette. Carrying the raclette idea further, some cornichons on the side might be good, too.

      2. m
        Melanie Wong

        Mmmmm, yes, it is Vacherin season again.

        Here's a link to thoughts on Vacherin from Leslie and me posted on the General Topics board.