Vacherousse d’Argental, what a fitting name for a cow’s milk cheese with a brick red rind! Read on to learn more about this decadent cheese, and the famed d’Argental range of French cheeses.
SEE ALSO: The Sheep’s milk version from the d’Argental range →
Made in the Jura Mountains
Vacherousse d’Argental is a soft washed rind cheese selected by Fromi in France’s Jura Mountains. Vacherousse means “Red Cow” in France and it is a very fitting name for this gorgeous soft cheese due to its orange natural rind.
The d’Argental range
Fromi is a specialist cheese distributor based in Kehl, Germany. It is only a stone’s throw away from the French city of Strasbourg, across the border. Their d’Argental range of quality French cheeses also includes the very popular Brebirousse, Chèvre and Crémeux.
How Vacherousse d’Argental is made
Production of Vacherousse begins with the young wheels being washed in a brine and annatto mixture. Afterwards, the cheesemaker sets aside the wheels for 3 weeks to mature. During that time, a thin velvety white mould forms on the surface . The mould provides a striking textural contrast with the bright orange rind underneath.
What it tastes like
The end product has a sticky rind and soft oozy centre with mellow flavour and aroma. It is reminiscent of fresh wet grass with a hint of meatiness. Moreover, its texture is so creamy that it melts like butter, both on the board and in your mouth. The rind is slightly earthy and actually quite palatable.
Overall, Vacherousse d’Argental is the ultimate gateway washed rind for the cheese lover looking for slightly more subtle flavours and aromas.
Serving Vacherousse D’Argental
Leave at room temperature for at least one hour before serving and enjoy with a glass of fruity Riesling.
Thank you for reading
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I’m not a huge cheese eater, but I do enjoy a variety of cheeses – hard, blue, soft etc.
I live in Australia where brie and camemberts are very common, and I guess pretty good quality; and suit our summer grazing style of quisine.
But this cheese is way better than any of those cheeses I have had here. Totally worth the extra price I pay compared to locally produced or imported other soft cheeses. Texture and flavour are far superior.
If you haven’t worked it out yet – I highly recommend.
Cheers