Vacherin is a dessert made of meringue and whipped cream. It is traditionally served in the autumn and winter months. The name "Vacherin" refers to several related desserts. Originally, Vacherin was a kind of cake. The meringue version was invented by M. Stohrer, a pastry chef in Paris, in the 18th century. He named it after his employer, Abbé Vacherin.
Homemade Vacherin may consist of meringue shells that are filled with whipped cream and fresh fruit (such as kiwi fruit, berries, or mango) just before serving. It can also be bought ready-made from shops and supermarkets.
More elaborate versions consist of two or more discs of meringue stacked with whipped cream and fruit in between each layer, then decorated on top with more fruit (especially strawberries). The cream is often flavored with fruit puree or Grand Marnier liqueur.
Vacherin is a dessert that consists of a meringue base, frosted with Italian meringue and filled with Chantilly cream.
Typically the meringue is baked in a shallow disc shape or ring, then the cream and other ingredients are added to form a dome shape. This can be done using an acetate sheet on which the meringue can be piped into a circle or by piping the mixture directly onto a baking tray lined with baking paper. The vacherin is assembled just before serving because the Italian meringue softens and sticks to the fingers as it is eaten, so it cannot be picked up as easily as other desserts.
Meaning of Vacherin
Vacherin is a French version of a meringue-based dessert. It has a double crust, which is made of a sweet meringue shell filled with ice cream and topped with cream. A Vacherin dessert is made in a round shape, but it can also be prepared in individual sizes. The term "Vacherin" is derived from the Latin word vache, which means cow.
Making a Vacherin dessert involves several steps. First, you have to make the outer shell, which is made of meringue. Then you fill the shell with ice cream and freeze it for at least four hours. To serve it, you top the dessert with whipped cream and berries or other fruits of your choice.
- Vacherin is a sweet dessert made of meringue and filled with whipped cream and fruits.
- It's the French word for 'big cow' and Vacherin Mont d'Or is probably the most famous cheese with that name. It's made in small amounts and is difficult to find outside of Switzerland, France, and parts of Europe.
- Vacherin Mont d'Or is a soft, rich cheese made from cow's milk. It has a mild, nutty flavor, with a hint of saltiness and a gooey texture that becomes runny as it ages. The rind is usually eaten along with the rest of the cheese. Vacherin Mont d'Or can be served on its own or cooked in different ways (e.g., baked in an oven).
What kind of cheese is Vacherin?
Vacherin is a soft, French cheese made from cow's milk. It has a thin, edible crust and a buttery taste. Vacherin is available in two varieties: Mont d'Or and Fribourgeois. Both are seasonal cheeses. In France, the production of Vacherin Mont d'Or lasts from late August until March, while Fribourgeois is available from April until August.
- Though Vacherin is often called by its full name, it can also be referred to as "Vacherin du Haut-Doubs."
- Vacherin is produced in the French-speaking region of Switzerland as well as in France. Swiss Vacherin Mont d'Or has a slightly different flavor than the French style due to the unique grasses found in the region's meadows. This cheese has an orange rind with a rough texture that cracks upon aging.
- Some producers wrap the cheese in spruce bark during the aging process to give it an earthy aroma and preserve its moisture content. The woodsy notes of spruce pair perfectly with fall dishes like roasted root vegetables or squash soup. For this reason, Vacherin Mont d'Or is often considered an autumnal cheese despite its availability into early spring.
Vacherin is the name of a cow's milk cheese from both Switzerland and France. The Swiss Vacherin Mont d'Or, also called Vacherin du Haut-Doubs, is produced from May to March in the mountainous regions of Jura and Fribourg. The French Vacherin du Haut-Doubs comes from a different area. It is produced in the mountain valleys in the region of Mont d'Or and is named after it.
Vacherin has a soft, white pâte with a soft rind that is washed or rubbed with wine or brine. It has a strong aroma, but its taste is less marked than its smell would suggest. It is often served baked in its box. If kept in optimal conditions, it can keep for six weeks.
The Swiss Vacherin Fribourgeois has a slightly firmer texture than its counterpart from neighboring Vaud. It has an intense aroma and full, creamy flavor with hints of hazelnuts and mushrooms.
What can you substitute for Vacherin?
When someone wants to know if a certain cheese is vegan, an important question to ask is whether there are substitutes that can be used in place of the original.
- If you're making a vegan cheese recipe, you can make a lot of substitutions that will work just fine. Just remember to keep in mind the amount of liquid needed for each substitution. For example, when you're substituting cashews for cow's milk, you should use more water than if you were substituting walnuts or almonds because cashews don't absorb as much as other nuts do.
Vacherin is a cow's milk cheese that comes from Switzerland. The soft, creamy cheese is typically used as a dessert. It does not have a strong flavor on its own, but the rind can be infused with herbs and spices.
Vacherin can be ordered online or purchased at a specialty cheese shop if you live outside of Europe.
- You can substitute Mascarpone for Vacherin in some recipes; however, Mascarpone is much richer than Vacherin. You will need to adjust the other ingredients accordingly to compensate for this added richness.
- A combination of cream cheese and sour cream is also an acceptable alternative to Vacherin for most recipes. However, like Mascarpone, it is a bit richer than Vacherin so you may need to adjust the recipe by adding less of the dairy-based ingredients to compensate for this.
How is Vacherin made?
Vacherin is a Swiss cheese made from cow's milk. It has a soft concave base and curved sides, with a distinctive top that is cut off to let the cheese breathe during maturation. The milk for Vacherin Fribourgeois is sourced from cows grazing in mountainous regions of Switzerland during the spring and summer months. The milk used to make Vacherin Mont d'Or comes from cows grazing in the French Jura Mountains.
Vacherin Fribourgeois is only made between July and November when the cows are at pasture. During this time they eat grass and hay and graze on Alpine pastures, which give the milk a particular taste.
The milk is cooled in a tank before being heated to 31°C/88°F when rennet and bacteria are added. The bacteria ferment the lactose in the milk into lactic acid, giving Vacherin its characteristic tangy flavor; this process takes about three hours.
The milk then solidifies into curds that are cut into small pieces and cooked at 42°C/108°F for another two hours, with the whey being drained off periodically to remove impurities from the curd. This increases the acidity of the cheese and gives it its distinctive.
Is Vacherin like brie?
Yes and no. Vacherin is a type of cheese like brie. It's a soft-ripened cheese with a bloomy rind and white interior. But there are different types of vacherin (Vacherin Mont d'Or is the most common, but you can also find Vacherin du Haut-Doubs) and they're made in different ways. Read on for more information about vacherin cheese — how it's made, what it tastes like, how to enjoy it, and what to drink with it.
- There's a lot of confusion between these two French kinds of cheese. Both are in the same family, and they're similar in that they're both soft-ripened (or bloomy rind) cheeses. The biggest difference is that brie is not cooked. It is a fresh cheese, meaning it has had no rennet added to it, so it's essentially a cow's milk ricotta. It takes only three days to make the cheese, and then it can be consumed right away.
- Vacherin Mont d'Or, on the other hand, is made with rennet and then cooked — it's curdled, pressed, aged for 10 days, and then cooked in its box for four hours. The curd has been completely transformed into a very dense texture that's almost like custard, which is why it's sometimes referred to as "custard cheese."
Taste of Vacherin cheese
This cheese has a creamy texture with a taste that varies by region. Some people find that the flavor is too mild for them, while others love its nutty richness. Its low-fat content makes it ideal for baking, and its versatility makes it something that everyone can enjoy. They are commonly found in three varieties: Young Vacherin, Semi-Hard Vacherin, and Hard Vacherin. Thé latter two types have been aged for more than one year while the former is much younger (a few months).
There are two types of Vacherin:
- A lightly aged cow's milk variety is sold in smaller wheels. The rind is generally the same color as the cheese itself (a pale gold), but it looks like it's aged many years because the rind develops a yellowish tint over time.
- The other type is aged for longer and the rind turns brown and develops a mottled pattern. It's more expensive and doesn't have quite the same mouth feel as Vacherin.
Vacherin cheeses are best in moderation — they're rich, creamy, and full of flavor. They're best enjoyed with crusty bread or on toasted baguette slices for dipping into your favorite vinaigrette or pesto sauce.
Can you eat the rind on Vacherin?
Vacherin is a delicious French cheese made from cow’s milk. It has a pillowy soft texture and a subtle fruity taste. It comes in two forms: the first is Vacherin du Haut-Doubs, which is made in France, while the other is Vacherin Mont d’Or, which originates from Switzerland.
Vacherin Mont d’Or originates from the Jura Mountains of Switzerland and France. There it is produced during the summer months when cows are grazing on high pastures. Vacherin Fribourgeois, another version of it, is produced in Switzerland’s Canton of Fribourg.
Is the rind on Vacherin cheese edible? How should you eat it?
Yes, the rind on Vacherin cheese is edible. The paste inside the rind is soft and creamy and has a tangy flavor that grows stronger as it matures. People usually eat it with bread or crackers or use it in cooking. The rind itself is not meant to be eaten by itself; rather it forms a protective barrier between the cheese and its environment. It protects the cheese from drying out or getting contaminated by bacteria or other foreign particles
How do you eat Vacherin Mont Dor?
Cheese slices can be easily sliced using a cheese slicer, but how do you eat Vacherin Mont Dor? It’s a cheese that has a soft and melting texture. The best way to enjoy it is to use a spoon, as you would a pudding or mousse.
Vacherin Mont d'Or is a creamy cheese made in Switzerland; it has an edible rind that is traditionally eaten with the cheese. The curd is produced from milk sourced from approximately 150 cows, mainly Montbéliardes, an ancient breed of cattle indigenous to the Jura and Doubs regions of France. Cheese is made from November until March when cows have stopped producing milk for the year.
- Vacherin Mont Dor is a delicious Swiss dessert cheese, made from cow's milk. It has a smooth, creamy center, surrounded by a thin layer of firmer cheese. It's available from roughly October to April every year.
- Vacherin Mont Dor is traditionally considered a seasonal food product and is generally only available in the winter and early spring months. The reason for this lies in its traditional production method: Vacherin Mont Dor is made from unpasteurized cow's milk and needs the cows' natural winter diet — namely hay — to come outright.
Because it's an unpasteurized cheese, Vacherin Mont Dor must be eaten before the expiration date is printed on the rind. The easiest way to do this is simply to eat it with a spoon, like ice cream. You can also cut off the top rind and put some into a bowl, then "stir" it until it becomes soft enough to enjoy with a spoon.
So if you'd prefer to eat your vacherin slightly warm, try putting it in the microwave for 15-20 seconds just before serving. You can also heat it gently in an oven or grill (or even over flames) if you're feeling adventurous.
