Vacherin was invented in 1815 in France, in the region of Mont-d'Or, and the process used to make it was introduced to the Vallée de Joux approximately ten years later. The village of "Les Charbonnières" is home to several maturing cellars. Discover how these help to ripen the fresh Vacherin cheeses produced by specially equipped dairy farmers. The tour takes approximately 5 hours and aside from cheesemaking, you will see some breathtaking countryside!
On the Vacherin Trail
Le Pont
Mont-d'Or Vacherin, a unique, creamy cheese, benefits from a reputation that stretches beyond the Swiss borders. The season for this cheese is between the end of September and April, and it has been handmade in the cheese shops here (and matured in traditional cellars) for over a century.
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