WAIE (whatamieating.com)
This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals. Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
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| Vacherin (du haut-doubs)
Language: French
Description: Vacherin. A disc of soft or runny cheese made with cow’s milk. It has a creamy paste and a smooth, washed rind with a reddish pink colour. It is made on farms in Rhône-Alpes, Savoy and Franche-Comté. This cheese is at its best in winter and early spring and is made with raw milk. The curds are uncooked and unpressed. It may be found in the following dimensions: 13 cm (5") diameter x 3 cm (1½") deep, weighing 400-500 g (14 oz). Affinage is usually 3-4 weeks. (AOC). It is ony available in Winter and is wonderful lightly baked and served with toasts or batons of vegetables for dipping.
| A beautiful Vacherin in peak condition, from the perfect Cambridge Cheese Company. |
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Ethnicity: French
Most frequent country: Widespread
Most frequent region: Franche-Comté, Savoy
Also known as: Vacherin d'Abondance Fermier
See places: French food and cuisine, Franche-Comte, Savoy
See foods and dishes: Aillons, vacherin, Vacherin d’Abondance Fermier, Vacherin des Aillons, Vacherin des Bauges, Vacherin Mont-d’or
See: Appellation d'Origine Contrôlée, washed rind
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