Fun & Easy Baked Vacherin (Classic Alpine Winter Dish)

Indulge in the irresistible allure of baked Vacherin cheese – a culinary sensation that transforms this Alpine favourite into a molten masterpiece. Join us on a brief journey into the world of decadence and flavour as we unlock the secrets behind creating the perfect gooey delight.

About Baked Vacherin

In the realm of culinary delights, few recipes boast the simplicity and indulgence found in baked Vacherin cheese. The magic begins with a wheel of this exquisite mountain cheese, known for its creamy texture and rich flavour. The key lies in the careful balance of ingredients and the artful preparation that transforms the ordinary into the extraordinary.

The result is a sensory masterpiece – a symphony of flavours that dance on the palate. The creamy, velvety texture of the cheese blends seamlessly with the savoury notes of herbs and garlic. And together they deliver a taste that is both comforting and sophisticated.

Baked Vacherin can be a show-stopping appetizer for a gathering or a centrepiece for an intimate meal. Simple yet elegant, this dish captures the essence of indulgence, inviting you to savour every moment of the melted bliss it brings to your table.

History of Baked Vacherin

The history of baked Vacherin cheese is deeply rooted in the traditions of Swiss and French cuisine. The dish takes its name from the Vacherin Mont d’Or, a soft, creamy and distinctly flavoured cheese produced in the Jura region of Switzerland and parts of France.

While Vacherin Mont d’Or is exceptional when enjoyed in its natural state, the idea of baking the cheese became a culinary innovation. Baking not only enhances the flavours but also transforms the texture into a gooey, molten delight encased in a golden-brown crust.

Over time, the popularity of baked Vacherin has extended beyond its Alpine origins. The dish has found its way onto international menus, appreciated for its rich, comforting qualities and its ability to serve as a versatile and impressive appetizer or main course.

Ingredients

• 200 g Vacherin cheese, whole
• 1 large garlic clove, peeled
• 3 sprigs rosemary
• Chardonnay
• 1 crunchy baguette, sliced
• 1 saucisson, thinly sliced
• Kalamata olives
• 1 small jar of cornichons

The Star Ingredient

Vacherin Cheese

Vacherin cheese originates from the picturesque Jura region and dates back to the 18th century. Crafted by local dairy farmers during the colder months, this seasonal delicacy embodies the essence of Alpine cheesemaking. Encased in a rustic spruce bark belt, Vacherin boasts a creamy, spoonable texture and a distinctive flavour profile characterised by earthy, woody notes and a subtle sweetness.

This cheese holds cultural significance and reaches its peak from December to April, bringing warmth and richness to winter tables. Beyond its Alpine origins, Vacherin Mont d’Or has gained global appreciation for its versatility. Whether enjoyed on its own, paired with crusty bread, or melted into a fondue, this cheese continues to enchant connoisseurs and chefs worldwide.

Step-By-Step Instructions

1. Pre-heat oven to 220°C/420°F.
2. Blanch garlic for 2-3 minutes in boiling water and slice into 4-6 shards.
3. Remove cheese from plastic and wrap base of wooden box tightly in foil.
4. Gently push in shards of garlic and sprigs of rosemary.
5. Add a splash of Chardonnay, cover in foil and put in hot oven for 15 minutes.
6. Remove foil after 15 minutes and leave in oven for another 5 minutes.
7. Serve with a crusty baguette and a side of saucisson, cornichons and olives.

Alternative Cheeses You Can Use

If you can’t get your hands on a Vacherin, or simply feel like trying something a little bit different, these are three great alternatives.

1. Driftwood: Inspired by Mont d’Or, this bark-wrapped soft washed made by Long Paddock Cheese is the first of its kind in Australia.
2. Winnimere: This spruce-wrapped washed rind cheese is made with raw milk in Vermont, USA.
3. Rollright: This washed rind is the UK’s contribution to the list of spruce bark-wrapped cheeses. It comes in both a small and large format. And the latter is perfect for sharing.

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