Vacherin Cheese

Vacherin Mont d'Or

Vacherin Mont d'Or, or simply Vacherin ( ), is a cow's milk cheese. Two main types of French or Swiss Vacherin cheeses exist.

Vacherin Fribourgeois

Vacherin Fribourgeois a Swiss semi-hard cheese made from thermised milk. It is produced under Swiss AOP in the canton of Fribourg, where Gruyère also originates. It has a slightly acidic, resiny flavor, akin to Italian Fontina, with a varying strength depending on the age and type. It is also a basic component lending character to fondues. Vacherin Fribourgeois has Swiss AOC status with 6 varieties being available:

Vacherin (dessert)

The vacherin was originally a cake-shaped dessert made of an almond paste shell filled with (non-frozen) double cream and topped with whipped cream. It appeared in 19th-century Switzerland before reaching Germany and Lyon. Its name likely came from its resemblance to the round shape of vacherin cheese wheels.

Cheese

Cheese is a type of dairy product produced in a range of flavors, textures, and forms by curdling of milk, usually from cows, goats or sheep, and sometimes of water buffalo. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the protein casein to coagulate. The solid curds, consisting of proteins and milkfat, are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the outer layer or rind, while others have them throughout.

vacherin

Noun

1. A soft cow's-milk cheese from France and Switzerland.
2. A cake-shaped dessert made of an almond paste shell filled with (non-frozen) double cream and topped with whipped cream.

cheese

Noun

1. A dairy product made from curdled or cultured milk.
2. Any particular variety of cheese.

Verb

1. To prepare curds for making cheese.
2. To make holes in a pattern of circuitry to decrease pattern density.