All Vacherin is produced from mid August to mid March, however, Sancey Richard create a longer maturing cheese which hits the shelves later than other producers & tastes much better as a result.
They are one of the smallest of 10 producers in the region and the only ones who pre-ripen their milk to encourage acidity. This ultimately gives their cheeses better structure and breadth of flavour than their neighbours. To this same end, they also stir their curds slowly and allow them rest before draining. They bind their cheeses with generously thick cuts of spruce cambium for its resin influence. And they wash the rinds of their cheese more than other makers to create an insuperably satisfying relationship between the crème fraiche brightness in their paste and the nutty, hammy, smoky, savoury pine-scented richness at their rinds
Raw cow's milk, animal rennet