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Vacherin Mont-d'Or Suisse
Bloomy RindCow MilkSwitzerlandPDO
Seasonal Swiss soft cheese made from September to March, bound with a strip of spruce bark and ripened on spruce boards. The Swiss version uses thermized milk (unlike the French raw milk version). Traditionally eaten warm by scooping with a spoon.
Characteristics
Texture
Extremely soft, spoonable, runny when ripe
Flavor
Rich, woodsy, earthy, resinous, creamy
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