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Vacherin Mont D'Or

A superb cheese made in the Franche Comte area of France, and only available from October to April. They are similar in style to Vacherin des Beauges. Larger cheeses are considered superior to smaller ones. Cheese experts recommend that the top of the rind is removed, and the paste scooped-out with a spoon. The cheese is traditionally baked in its spruce box (12 minutes at 200ºC/400ºF/Gas 6), perhaps pricked over its top, then drizzled with dry white wine – a foil collar stops any mess. A variety is also produced in Switzerland.

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