The Swiss and the French are still bickering about who first came up with the recipe for the pongy 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.



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