Vacherin (250g)

Vacherin is a cheese from the Franche-Comté region made from cows milk produced from 15th August to 31st March. There are strict rules for the production of this  cheese. The raw milk can only be from the cows of the Montbéliard and Simmentaler breeds. To shape the Vacherin, it is rounded using a ring of Spruce bark. It is ripened on a Spruce wood board, taking at least three weeks, and is rotated several times before it is placed in its characteristic wooden box.