Artisan cheese of the month: Vacherin des Bauges

Produced in small quantities to be eaten during the winter months, Vacherin des Bauges is a washed-rind, pasteurised cow’s milk cheese named after the Savoie mountain range on which it is produced.

During its two-week maturation period in the Aillon valley, it is wrapped in maple bark in order to maintain its round shape. The resulting cheese is in the Mont d’Or style, that is creamy and soft, oozing and with notes of mushroom on the nose.

Made by renowned artisan producer Fruitières Chabert, cheesemaker since 1936, it can be enjoyed either cold or hot (baked) and served with potatoes and meat.