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Closely related to Vacherin Mont d’Or, it is at its best when the orange rind develops a ‘ripple’ and the interior breaks down to a rich sticky, creamy texture.
Closely related to Vacherin Mont d’Or, this small cheese is designed to be eaten from the box. Made near the village of Cleron high in the mountains of Franche-Comte, it is traditionally made at the end of the milking season, when the limited amount of milk is rich in fat and protein.
Eat it at its best when the orange rind develops a ‘ripple’ and the interior breaks down to a rich sticky, creamy texture that oozes from the centre of the cheese – hence the box.
Fromagerie Jean Perrin Fromager des Clarines 200g 707370 Calendar Cheese Note