Vacherin Mont d’Or Sancey Richard

Vacherin Mont d’Or Sancey Richard


400g approx.

Out of stock


A soft, washed-rind cheese, made with unpasteurised cow’s milk.

While all Vacherin is produced from mid-August to mid-March, this particular one by Sancey Richard is a longer maturing cheese. It does hit the shelves later than other producers’ does, but the superior taste is well worth the wait. Sancey Richard is one of the smallest of 10 producers of this cheese in the region and the only one that pre-ripens the milk to encourage acidity. This gives their cheeses better structure and breadth of flavour. They also stir their curds slowly allowing them to rest before draining and wash the rinds more than other makers do to create an inimitably satisfying marriage of the crème fraiche sweetness in the paste and the nutty, smoky and savoury richness of their rinds.

A truly unique cheese that can be eaten as is, but is best enjoyed baked with a splash of white wine, a garlic clove and sprigs of rosemary. Serve with boiled baby potatoes, a nice cured ham of your choice, some gherkins and fresh crusty bread. Sybille Kuntz’s Riesling is a beautiful match when it comes to a wine to pair.

France, Franche-Comté.

Additional information

Caring for your Cheese

Keep cut cheeses wrapped in wax paper. Do not use cling film as this makes the cheese sweat.
Store cheese in the warmest part of your fridge. The salad drawer is quite ideal.
Artisanal cheese and mould are natural companions. Simply trim the surface mould before serving.
Always bring cheese to room temperature before serving. In standard temperatures, an hour out of the fridge prior to serving, is ideal.