The season for these traditionally handmade cheeses (as opposed to the year-round factory-made ones) is short; they start to trickle in at the beginning of October until the end of March. However the product is superb with a meltingly rich, verging on clotted cream, taste. The billowy rind is washed pinky-peach with an earthy sappy aroma. The spruce bark around the cheese helps to achieve its texture and perfume.

Due to seasonality this cheese is not always in stock

Vacherin Mont d'Or