This Swiss Vacherin is approx 400g and replaces the Vacherin we used to buy from france. . As winter approaches and the air gets cooler, the cows migrate down from the mountains and this changes affects the milk yield it becomes fattier and reduces in quantity. Hence, the production of a soft, rich, quick-ripening small cheese was born. The cheese is only made seasonally between August and March.
Ingredients: UNpasteurised Cows MILK, Salt, Rennet,
£16.00 each