Not to be confused with the creamy Vacherin Mont d’or, this firm Swiss cheese has a subtle nutty flavour and sensitive palates can even pick up on the lush alpine meadows the cows have been grazing on all summer.
As its flavours really come into their own when melted, it is our favoured third of the ‘Swiss fab three‘ (Appenzeller being the classic other option) alongside cave aged Emmentaler and Gruyère when it comes to creating a perfect Swiss Fondue.
What with? If it doesn’t disappear into a fondue, it is best enjoyed with a good pickle or chutney. Poachers or Cheese Board Chutney are just two of many suggestions. Combine with a classy Bordeaux.