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Vacherin Mont d'Or!

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  • Pia Dec 5, 2001 12:08 AM
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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
        l
        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
          l
          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.

        Link: http://www.chowhound.com/topics/show/...