Swiss Cheese Flashback

I was pleasantly surprised this morning to see a great cheese segment on the Sunday morning news from a business in Vancouver. What makes it even better was flashing back to my time in Switzerland eating the cheeses "les amis du fromage" were speaking about.

My mind came racing in when I heard about the Swiss delicacy Vacherin Mont D'or. This Swiss cheese is from the canton Vaud and was developed because there was insufficient winter milk to manufacture the large cheeses such as Gruyère. Vacherin then became a tradition, much like fondue. Vacherin is produced from the end of September to April each year.

A recipe with this rather pricey Vacherin cheese.

1. Tightly wrap aluminium foil around the round box (do not cover cheese) of Vacherin.

2. Poke the top of the cheese with a fork as if for a pie crust.

3. Insert one or two cloves of garlic for added taste.

4. Pour 100 ml of dry white wine over top of the cheese.

5. Bake at 400^oF for 20-25 minutes.

6. Spoon over boiled baby potatoes. Other versions include serving with prosciutto, fresh bread, or lightly toasted cubes of specialty bread.

My mouth is watering just thinking about it. Perhaps I've found a slice of Switzerland close by..