Author Topic: Vacherin Mont D'Or?  (Read 2945 times)

Offline ArnaudForestier

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Vacherin Mont D'Or?
« on: February 18, 2011, 02:28:50 PM »
My tommes are aging nicely, and I really have no more room in my cave for a big wheel; so want to try my hand at a favorite style, Mont D'Or, particularly after trying some of Uplands's Rush Creek Reserve.

I've gotten some idea from, say, French Cheese; but nothing definitive enough for me to go on.  Anyone make this? Francois?  Recipe, as a starting point? 
- Paul

Peynirci

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Re: Vacherin Mont D'Or?
« Reply #1 on: December 04, 2012, 04:52:17 AM »
Did you ever find a recipe?  I'm also interested in trying to make this cheese.

FRANCOIS

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Re: Vacherin Mont D'Or?
« Reply #2 on: December 14, 2012, 08:49:05 PM »
It's just camambert with a washed rind.

Offline botanist

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Re: Vacherin Mont D'Or?
« Reply #3 on: December 14, 2012, 09:40:59 PM »
My tommes are aging nicely, and I really have no more room in my cave for a big wheel; so want to try my hand at a favorite style, Mont D'Or, particularly after trying some of Uplands's Rush Creek Reserve.

I've gotten some idea from, say, French Cheese; but nothing definitive enough for me to go on.  Anyone make this? Francois?  Recipe, as a starting point?


Cool book!  Thanks for the link; I'd never heard of it.
before goats, store bought milk = chevre & feta, with goats, infinite possibilities, goatie love, lotta work cleaning out the barn!

Offline ArnaudForestier

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Re: Vacherin Mont D'Or?
« Reply #4 on: December 14, 2012, 09:48:33 PM »
You guys are starting to really make me miss cheesemaking!  What did Pacino say in Godfather III? "Everytime I think I'm out, they just start pulling me back in...!" ;D
- Paul