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Author Topic: Hacking Vacherin Mont D'Or?  (Read 30067 times)

amiriliano

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Hacking Vacherin Mont D'Or?
« on: January 14, 2015, 07:48:19 PM »
Has anyone ever found a recipe for this?

It's a washed rind brie-like cheese - but washed with what?

Can we all hack the recipe together?  >:D
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Offline Al Lewis

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Re: Hacking Vacherin Mont D'Or?
« Reply #1 on: January 14, 2015, 08:10:25 PM »
I believe it's washed with brandy after the candidum matures. But it's brined and washed with brine until the candidum blooms.  You might want to check with Alpkäserei as it comes from both Switzerland and France.  Pretty sure you could get the wood containers to age it in.  I think I may have some already.
« Last Edit: January 14, 2015, 11:41:55 PM by Al Lewis »
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Frodage

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Re: Hacking Vacherin Mont D'Or?
« Reply #2 on: January 14, 2015, 11:31:13 PM »
Here is a photo of my holiday treat - Hauser's Vacherin Mont d'Or.
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Offline Al Lewis

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Re: Hacking Vacherin Mont D'Or?
« Reply #3 on: January 14, 2015, 11:42:24 PM »
Save that box Jim!!!  LOL
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amiriliano

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Re: Hacking Vacherin Mont D'Or?
« Reply #4 on: January 15, 2015, 01:58:14 AM »
So is it basically a cam aged until soft? Daily washes?
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Frodage

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Re: Hacking Vacherin Mont D'Or?
« Reply #5 on: January 15, 2015, 03:43:28 AM »
I lived in Lausanne a number of years ago, and fell in love with this cheese. I don't have enough cheese making experience to comment how to make it. I do, however, respect those who make it well.
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amiriliano

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Re: Hacking Vacherin Mont D'Or?
« Reply #6 on: January 15, 2015, 09:15:18 PM »
Here's an interesting video in French. There's is a bunch of videos on Youtube, but none of them seemed to show the cheese being washed

https://www.youtube.com/watch?v=WBsubCAc8ts
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Offline Al Lewis

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Re: Hacking Vacherin Mont D'Or?
« Reply #7 on: January 15, 2015, 10:15:42 PM »
Do a search on this site and you will find a thread with a ton of links discussing this cheese.  Here's one...  http://cheeseforum.org/forum/index.php/topic,8010.msg55988.html#msg55988
« Last Edit: January 15, 2015, 10:29:46 PM by Al Lewis »
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Offline Al Lewis

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Re: Hacking Vacherin Mont D'Or?
« Reply #8 on: January 17, 2015, 08:08:50 PM »
This video shows the washing.  Apparently just the top and bottom.  https://www.youtube.com/watch?v=0hJlA53NhNU  This one shows the brining and washing.  I don't speak french but suspect you could get a lot more info from this is you did.  https://www.youtube.com/watch?v=QQy60zrmp7M  Basically I've come to the conclusion that this is a baby brie with a touch of geo that is pressed, brined, and washed top and bottom.  The spruce bark appears key to the flavor and is going to be the hard part.   https://www.youtube.com/watch?v=QQy60zrmp7M
« Last Edit: January 17, 2015, 08:17:27 PM by Al Lewis »
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Offline awakephd

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Re: Hacking Vacherin Mont D'Or?
« Reply #9 on: January 18, 2015, 06:04:12 PM »
The effect of the spruce bark is to mitigate the sharp flavor of the cheese. Thus, as they say, the bark is worse than the bite.

:)
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Offline Al Lewis

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Re: Hacking Vacherin Mont D'Or?
« Reply #10 on: January 18, 2015, 06:12:29 PM »
Wonder if a touch of sharp lipase would be a suitable substitute.
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amiriliano

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Re: Hacking Vacherin Mont D'Or?
« Reply #11 on: January 19, 2015, 05:42:28 PM »
Funny.

It's amazing how there doesn't seem to be any clear information anywhere...
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Offline awakephd

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Re: Hacking Vacherin Mont D'Or?
« Reply #12 on: January 20, 2015, 01:05:27 AM »
Just to clarify -- I was making a joke about the spruce bark, not imparting actual knowledge. I got to thinking that someone might just stumble across that, miss the joke, and perpetuate a new cheese-making myth ... :)
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LoftyNotions

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Re: Hacking Vacherin Mont D'Or?
« Reply #13 on: January 20, 2015, 05:35:07 PM »
Quote from: Al Lewis on January 17, 2015, 08:08:50 PM
The spruce bark appears key to the flavor and is going to be the hard part.   https://www.youtube.com/watch?v=QQy60zrmp7M


Hard part as in sourcing?
http://artisangeek.com/spruce-bark-straps-12-pack/

Larry
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Offline awakephd

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Re: Hacking Vacherin Mont D'Or?
« Reply #14 on: January 20, 2015, 06:45:49 PM »
Cool. Now we can spruce up our cheeses ...

 ^-^
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