Thermised cow’s milk

 Vacherin Mont-d’Or AOC is produced using thermised cow’s milk. Thermisation (heating) is a gentle procedure which preserves the natural qualities of raw milk whilst considerably improving its bacteriological conditions.

The melt-in-the-mouth, thick, creamy texture of the cheese really comes into its own when it is served on a spoon at room temperature. Vacherin Mont-d’Or AOC makes an excellent dessert cheese and gourmets also love eating it warm, prepared in the oven, to accompany small potatoes or crispy bread.