Le Duc Vacherin
This soft surface-ripened, washed-rind cheese is specially made for Will in the mountains of the Franche Comte region of France. Based on the famous seasonal spruce bound cheeses of the region but available all year and made from pasteurised milk, it is bound with a thin ring of traditional bark skillfully cut from the local spruce trees during the summer months. Chalky and mild when young, it is best enjoyed close to the use-by date when the smooth pinkish rind starts to ripple and bulge, and the inside softens to a rich creamy melt-in-the-mouth texture with just a hint of the forest.
Baked Le Duc Grand Vacherin
Preheat oven to 180 °C/400 °F
Remove wax paper. Place top lid on base of the box and wrap the base tightly in foil.
Bake for 25- 30 minutes until golden. Serve with baked potatoes, garlic croutons, cornichons and cured meats. A traditional white wine from the region, such as Roussette de Savoie or Cotes-du-Jura to accompany.
FRANCE (FRANCHE COMTE)
SOFT SURFACE-MOULD RIPENED