Cheese Room > Vacherin du Mont d'Or
The season for the traditionally hand made cheeses (as opposed to the year round factory made ones) is short; they start to trickle in at the beginning of October (although we do not actually start selling them until the end of October) until the end of March. However the product is superb with a meltingly rich verging on clotted cream taste. The billowy crust is washed pinky peach with an earthy sappy aroma. The bark around the cheese helps to achieve its texture and perfume.
Sorry, no suggestions at the moment.