Vacherin Vaudois

1. History

The Vacherin Vaudois is a cheese of French origin, with production established in Switzerland in the 19th century, particularly in the Vaudois Jura. Originally made by cowherds to use winter milk, the first written mentions date back to the 14th and 15th centuries under the name vacherin. Its fame grew from the village of Les Charbonnières, where a dairies syndicate was formed in 1890 to oversee production and trade.

2. Physical characteristics

Vacherin Vaudois is a soft paste cheese with a washed rind, very creamy in texture, featuring a slightly bloomy light brown or orange rind. It is girdled with a spruce bark strap essential to its production, and its paste shows lines of vegetable ash like Morbier. Often sold in 250g portions, it has a frank woody aroma.

3. Taste profile

Its flavor is woody and subtle, with mineral notes and a light spruce resin from the strap and aging. The creamy paste offers a balsamic savor, perfect eaten with a spoon or melted. Frank nose and smooth texture complete its harmonious profile.

4. Production zone and period

Produced exclusively in the Vaudois Jura in Switzerland, mainly in winter to valorize hay-fed cow milk. Unlike seasonal Mont d'Or, some versions like Daniel Conod's are available beyond winter. Minimum 21-day aging in cool cellars.

5. Certification

Vacherin Vaudois lacks a specific AOP, unlike Vacherin Fribourgeois (AOP 2005) or Mont d'Or. Production follows strict traditions, including the mandatory spruce strap. Artisanal excellence is upheld by producers like Daniel Conod.