The Swiss and the French are still bickering about who first came up
with the recipe for the ponky but remarkable Vacherin Mont d’Or. But no
one is disputing that this cows’ milk cheese has acquired legendary
status, and is best eaten warm from its wooden box with a spoon. Not to
be confused with Vacherin Fribourgeois, a Gruyère-like cheese; or a
dessert known as vacherin, which has a meringue crust and a filling of
fruit, crème Chantilly or ice cream, or a combination.