from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A soft cows-milk cheese from France and Switzerland.


from Wiktionary, Creative Commons Attribution/Share-Alike License

From French vacherin, from Franco-Provençal.


  • In fact, the only thing not made with black truffles was dessert: a white vacherin with multicolored sorbet at the center.

    A Party Even the Mayor Must Line Up For

  • A strawberry vacherin sundae was a tragic thing of cream, strawberry sorbet, vanilla ice cream and rock-hard dusty little meringues like the toppings to iced gems.

    Restaurant review: Bistro du Vin

  • Koffmann's famous pistachio souffle is here, of course, but there is also croustade aux pommes caramelisées, a strawberry vacherin and a mousse au chocolat.

    Pierre Koffmann: 'Not enough British chefs cook from the heart'

  • But vacherin mont d'or is both expensive and at its best only for a limited time around Christmas, so the more user-friendly camembert has become a popular cheese to bake whole.

    Nigel Slater's classic baked camembert recipe

  • The salad was also nice and hearty, almost like an entree salad; and the vacherin, a nice mix of cold and crunch.

    Franklin Avenue

  • Of course I would also say that "authentic" fondue has vacherin fribourgoise not emmental which is certainly more expensive and difficult to find in the US and is only accompanied by crusty whole wheat bread and plenty of white wine to avoid the unfortunate "cheese baby" effect.

    Spot-On: Cheap Eats

  • Or I could wax poetic about the artful deconstruction of the classic meringue pastry, the vacherin.

    Ducasse Is Redeemed (In N.Y.C.)

  • I bought a few day-old crusty rolls and we actually managed to get through that entire hunk of cheese, plus the vacherin.

    Bern & Luzern

  • There were about 10 cheese stalls, so we choose one at random and bought some vacherin and some truffle infused brie.

    Bern & Luzern

  • Hi Myriam - luckily we do get vacherin here so I may well have to make that for my second fondue;

    Retro Recipe Challenge #7


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