Vacherin Mont-d’Or is perhaps one of the most sought-after cheeses on the market come September. This cheese is only made between August and March, when the cows have come down the mountain from their high summer pastures, and their milk is too fatty and not plentiful enough to make whole Comté wheels. When this cheese comes into season, it means winter is on its way, so there is no better way to eat it than baked, next to an open fire, nice and cosy, with a bottle of Gewurztraminer. Heaven!
American Express Essentials : Morgan McGlynn’s Dreamy Baked Vacherin
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