Vacherin. A disc of soft or runny cheese made with cow’s milk. It has a creamy paste and a smooth, washed rind with a reddish pink colour. It is made on farms in Rhône-Alpes, Savoy and Franche-Comté. This cheese is at its best in winter and early spring and is made with raw milk. The curds are uncooked and unpressed. It may be found in the following dimensions: 13 cm (5") diameter x 3 cm (1½") deep, weighing 400-500 g (14 oz). Affinage is usually 3-4 weeks. (AOC). It is ony available in Winter and is wonderful lightly baked and served with toasts or batons of vegetables for dipping.
