Vacherin Mont d’Or Sancey Richard

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.