A seasonal cows’ milk cheese that is made during the winter months in France and Switzerland and packaged in round spruce boxes. When it is fully ripe, after two to three months, the crust of this cheese encases a runny-textured cheese that has a mild, sweet and creamy taste. It’s so soft that, traditionally, it is eaten with a spoon. A vacherin is also a cold dessert made of a ring of meringue filled with ice cream and/or chantilly cream, so-called because its shape and colour are similar to the cheese.
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