Alfa Posted November 28, 2004 Share Posted November 28, 2004 Hi,I love vacherin Mont D'Or cheese and always buy it when I'm in France at this time of year.I've always assumed that it's ready to eat when I buy it and I haven't been disappointed yet.........Now; I've just bought a nice one (Haut Daubs) from a French market in Portsmouth but it looks a bit 'pale' - the one's I normally select are orange/pink and the tops are well 'sunk' - this one is beginning to sink but isn't coloured yet.How do I know when this cheese will be at it's best ?It has a consume by date of 14th December so is it too young at present ? Anyone out there a vacherin expert ?Hungrilly waiting in anticipation,Alfa. Link to comment Share on other sites More sharing options...
Alexis Posted November 28, 2004 Share Posted November 28, 2004 You will know by the smell. When you can't enter the house for the er, perfume, that is the time to eat it. A few days in a warm kitchen helps! The ones I buy for OH aren't orangey/pink. Yellowish. Does it feel soft? Try it. Me. The cheese expert. Bleugh!! Link to comment Share on other sites More sharing options...
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