This cheese is loosely based on several that play an important role in traditional French and Swiss mountain Cheeses. It is made from gently pasteurized cow's milk, banded with a strip of bark and aged to develop the oozy, runny Character of the real cheeses called Vacherin du Haut Doubs or Vacherin Mont d'Or. The French and Swiss both are credited With the introduction of this style of cheese which are basically identical except that the Swiss use pasteurized milk and the French use raw milk. The tradition of production stems from the climate and difficulties of living in the mountains; when the Winters came it was literally impossible to deliver milk to the Comte, or Abondance cooperatives, so people made smaller Cheeses for home use that could be eaten within weeks. These young cheeses were fairly fragile and so were banded with bark (Spruce, fir or pine) to hold the shape for storage and serving. Even now these cheeses are best eaten from late fall to Spring when the milk is most suitable for this type of cheese. In the US we have to make due with faux Vacherin due to a listeria problem in 1983, from a batch of contaminated pasteurized Swiss Vacherin. The result is that no Vacherin, Swiss or French may be imported. Ecorce de Sapin, which we also carry, is another cheese made by Perrin in the same manner that Develops a more earthy character and is not as milky in flavor. The flavor of L'Edel de Cleron is perfumed with scents of the Forest and a slight resinous aspect from the bark. The texture is very rich and creamy.
- Milk Type: Cow
- Aging: About 3 weeks
- Rind: White mold rind, banded with bark
- Region: France
- Franche-Comte
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