Vacherin (Haut-Doubs)

I spent a morning making cheese at Le Fruitier des Jarrons, at Ville du Pont not far from the Comté cheesemakers in Les Fins. Monsieur Rene Boissenin and his three assistants were already busy heating up the early morning milk in three vats.

The Montbéliarde cow’s milk is used from mid-summer until late autumn for Vacherin production. The milk will be particularly rich and fragrant during the months up to late autumn, an ideal time for making this soft, buttery cheese with its sappy aroma and taste from the pine-bark collar.