Vacherin des Bauges

1. History

The Vacherin des Bauges, also known as Vacherin de Savoie or Vacherin des Aillons, is a very ancient French cheese served at the table of the Dukes of Savoy since the Middle Ages. A 1314 document mentions its production on the Mémises plateau by the canons of the Meillerie Priory. Traditionally made in all Bauges farms during winter, only three farm workshops remain today.

2. Physical characteristics

This soft paste cheese has a creamy texture and a natural washed rind that is white or grayish, slightly cracked. It features a cylindrical shape of 21 cm diameter and 4 to 4.5 cm thickness, banded with spruce or maple bark that imparts a woody aroma. Matured for 15 days to a month, its consistency is smooth and runny.

3. Taste profile

Vacherin des Bauges delivers a sweet, creamy, and tangy flavor, reminiscent of warm milk and the rustic notes of Bauges tome, with resin and hazelnut aromas. Its paste melts in the mouth, offering balanced subtle acidity. Best paired with Savoie Bergeron white wine, potatoes, or lardons.

4. Production zone and period

Exclusively produced in the Bauges massif, Aillon valley and around Abondance, in Savoie and Haute-Savoie. Manufacturing is limited to winter months, from December to January, sometimes mid-February, using raw cow's milk collected post-milking. This rare cheese requires demanding manual handling.

5. Certification

Vacherin des Bauges lacks Protected Designation of Origin (AOC), Protected Designation of Origin (AOP), or Protected Geographical Indication (IGP) status. It remains a traditional farm terroir product from Savoy, without official certification but prized for its authenticity. Its confidential production makes it a regional treasure.