Author Topic: Vacherin Mont D'Or  (Read 10695 times)

Joe

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Re: Vacherin Mont D'Or
« Reply #60 on: February 11, 2017, 05:17:11 PM »
I put that hope this could help  ! (Page 62-63 explain also the how to)
I starting for vacation 2 weeks next Friday so I can't start the recipe but will start when I'll be back.
During my vacation I will made a document short and sweet extract from the thesis.
I went to Canada 26 years ago but born near the area/state of Doux where is made the Mont d'or so I used to eat this cheese and know very well the taste of it.
I will start the production when I'm back.
Stay tune and my best cheese to all  ^-^
« Last Edit: February 11, 2017, 05:47:23 PM by Joe »

Offline Al Lewis

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Re: Vacherin Mont D'Or
« Reply #61 on: February 11, 2017, 07:00:52 PM »
Just as a follow up, I heated one of mine this morning with a tablespoon of white wine.  Not as creamy as I would like, may have gotten it too hot, but delicious.  Made for a great breakfast treat!
« Last Edit: February 12, 2017, 12:39:45 AM by Al Lewis »
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Joe

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Re: Vacherin Mont D'Or
« Reply #62 on: February 17, 2017, 03:45:15 AM »
Seems very good .... and without doubgt tasty ..
The next one you will eat, can you take a pict when you cut a portion ?
Just curious to see what it's look like inside before heated.
Thx.

AnnDee

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Re: Vacherin Mont D'Or
« Reply #63 on: February 17, 2017, 05:11:36 AM »
Baked Vacherin mont d'Or for breakfast....I think only a cheese maker will have that menu.  ;D
A cheese for your Al, that looks delicious. I have to rummage through my stash and microwave some caerphilly + caciotta to satisfy my craving.

Duntov

  • Guest
Re: Vacherin Mont D'Or
« Reply #64 on: February 17, 2017, 11:47:53 AM »
Ah, life style for the rich and famous!  You don't need anymore cheeses but I will give you one anyway.  Nice job Al! :P