Vacherin Mont d'or has been ripened for a minimum of 21 days before being boxed up and wrapped in its breathable plastic cover, from that day it has no longer been washed and a thin geotrichum duvet has covered its surface, I like to compare the washing we are going to perform to using the starter on a car which has been kept in a garage for a little while. I have purchased a young cheese 20 days away from its use by date which should always be your indicator for optimum ripeness.
Unwrap the cheese, set the wooden lid aside for closing after washing.
Though it is interesting to see the cheese outside the box, one must refrain from taking it out as it is that box that helps your cheese to ripen. The spruce flavours imparted by both the belt and box are very sought after.
Brush gently with brandy wash, I have used Calvados because that is what I had, you may want to use another brandy, such as Armagnac, Cognac, whiskey.
I will dilute the brandy as it may be too harsh, about 2 measures water for 1 measure brandy.
Cider or white wine work well too ( no need to dilute there!). You may keep that lovely washing solution in the fridge for next wash.
Once washed, the thin white duvet will mostly vanish and give way to a beautiful yellowish colour.
I shall repeat the process every two to three days over the next 20 days, that should do it!
Time to put the wooden lid on as it will contribute in maintaining humidity, wrap up the cheese and store for a maturation purpose at a temperature no higher than 13 c. If you don’t have a garage or an attic put your box in a plastic bag and then the warmest part of your fridge, it will work just fine as the cheese will create its own heat.
After 20 days the cheese will be ready to enjoy as it comes with a spoon or cooked in the oven.
To cook your cheese, place in the centre of the oven at 185c fan for 35 to 40 minutes, I like to part boil some potatoes and place them in the oven for the last 20 mins of my cheese cooking so everything comes out hot at the very same time. Place your cooked cheese in the middle of the table and complement with pickled gherkins and onions, as well as charcuterie and bread.
You will have to wait till mid September for the first Vacherin mont d'or arriving in the UK as it is only produced from 15 August to 15 March.
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