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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: ArnaudForestier on February 18, 2011, 02:28:50 PM

Title: Vacherin Mont D'Or?
Post by: ArnaudForestier 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 (http://www.amazon.com/French-Cheese-Eyewitness-Companions-Publishing/dp/0756614023/ref=sr_1_2?ie=UTF8&qid=1298039288&sr=8-2); but nothing definitive enough for me to go on.  Anyone make this? Francois?  Recipe, as a starting point? 
Title: Re: Vacherin Mont D'Or?
Post by: Peynirci on December 04, 2012, 04:52:17 AM
Did you ever find a recipe?  I'm also interested in trying to make this cheese.
Title: Re: Vacherin Mont D'Or?
Post by: FRANCOIS on December 14, 2012, 08:49:05 PM
It's just camambert with a washed rind.
Title: Re: Vacherin Mont D'Or?
Post by: botanist 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 ([url]http://www.amazon.com/French-Cheese-Eyewitness-Companions-Publishing/dp/0756614023/ref=sr_1_2?ie=UTF8&qid=1298039288&sr=8-2[/url]); 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.
Title: Re: Vacherin Mont D'Or?
Post by: ArnaudForestier 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