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The Vacherin des Bauges


-  3 producers

That cheese is made with raw cow’s milk. It has a cylindrical shape, 21 cm across, 4 to 4,5 cm high and is surrounded by a maple belt. The whole is put in a box and weighs about 1,4 kg.

Only 3 farmers produce it today.

History

The Vacherin des Bauges is an old cheese, which was served to the dukes of Savoie during the Middle Ages. It is made only in the Bauges, and is very popular around Annecy, Chambéry and Albertville.

Production

Made in december, january, and sometimes at the beginning of february. The winter’s milk is fatter, which is excellent to obtain a very creamy pate. It is so efficient that the belt and the box are needed to prevent its leakage.

The milk has to be transformed just after the extraction, on morning and evening. It is

put in a boiler where it is curdled, and moulded in bowls which are closed with a piece of fabric.

Then the cheese is drained in its fabric, and placed in a bark circle. The next day, it is salted and sent to a cellar for 15 days, where it is turned each morning.

Choice and taste

Eyes : natural white or grey rind, a bit chapped.

Touch : soft to runny pate.

Palate : lactic and acidic taste.

Serve it with a white wine as a Bergeron de Savoie.

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