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Cheese from Vaud, Switzerland
Vacherin Mont-d'Or is a soft Swiss cheese of thermised cow milk, made only from 15 August to 31 March. Each young cheese is belted with a strip of spruce bark, brined briefly, then washed on spruce boards for at least 17 days and boxed in spruce. The bark gives the soft, almost runny paste a resin and wood note. Made in 9 steps over 18 days. The longest step, wash and turn on spruce boards, takes at least 17 days (Office fédéral de l'agriculture (OFAG) 2020) and runs at 6–16 °C (Office fédéral de l'agriculture (OFAG) 2020). Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus do most of the fermenting.
| Main step | at least 17 daysSet[vmo-cdc] | Wash and turn on spruce boards |
|---|---|---|
| Temperature | 6–16 °CSet[vmo-cdc] | Wash and turn on spruce boards |
| Cow milk · Thermised; fat standardised only by centrifuging; milk collected within 25 km[vmo-cdc] |
| Natural rennet[vmo-cdc] |
| Selected cultures approved by the producers' group · In one pilot trial the vats were soured with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus supplied by the interprofession[vmo-cdc][roetschi2024] |
| Cooking salt · For the brine; the finished cheese holds 10–20 g/kg[vmo-cdc] |
| Spruce bark strap and spruce box · From the geographical area; the strap is boiled before use[vmo-cdc] |
| Starter: defined-culture (selected cultures approved by the producers' group); natural rennet; surface cultures allowed in the washing water |
Total time across the recorded steps: 18 days
What changes: Starting material: filtered evening milk held cool overnight
Output: filtered evening milk, delivered twice a day.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
The French Mont d'Or is made with raw milk; the Swiss Vacherin Mont-d'Or uses thermised milk that is heated only to 62 °C for 15 s. Unlike most washed-rind cheeses it is belted with boiled spruce bark before brining and boxed in spruce, which gives it a resin taste.
Thermising controls Salmonella but not Listeria monocytogenes, which tolerates more heat and grows in the rind. The makers' specification sheet requires Listeria and Salmonella to be absent in 25 g under the Swiss hygiene ordinance, and boxed cheese is stored at 0–5 °C.
Hazards the sources name: Listeria monocytogenes (survives thermisation and grows in the rind).
Every number is labelled with how it is known. How this atlas is made
Registered as a Swiss AOP on 7 May 2003. A 2024 study notes the cheese was linked to a listeriosis outbreak about 40 years earlier, and that every batch of ripe cheese is now tested for Listeria before sale.
