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Vacherin - eat the rind?

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Vacherin - eat the rind?

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Melanie Wong | | Jan 6, 2001 06:37 PM

. . . more cheese stuff.

I received an early Christmas present when friends just back from Paris left a message that I had a 5-day window to come over for dinner. The cheese lady in Paris said their Vacherin would peak in that time.

We needed a spoon to serve it and, of course, it was wonderful. I found the velvety rind perfectly edible, and the rind touching the birch wood hoop had a wonderful smoked bacon flavor. But I've heard that one doesn't eat the rind of Vacherin and wonder why that might be. Maybe it interferes with the spoonable runniness of the rest of the cheese?

Btw, wine of the night was the 92 Bernard Morey Chassagne-Montrachet 1er cru "Embrazées" from my hosts' cellar. This one didn't suffer from the hot alcoholic sensation of much of the vintage, even though it weighed in at 13+%. Still has plenty of fresh acidity to slice through the cheese and the earthy complexity of its village. Excellent and fully mature.

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