Vacherousse d'Argental

Pronounced: (We’re not entirely sure ourselves, however based on the pronunciation or some similar cheeses we’re pronouncing it) Vach-e-rouse (like mousse) darge – en - tel

Produced from cows’ milk in the Lyon region of France, the area is widely renowned for its fantastic variety and quality of wines and cheeses. Vacherousse d’Argental has a soft and creamy texture with a thickness to its paste that feels reminiscent of clotted cream. It has rich and creamy flavours with some buttery elements to it. It is produced on a brie-style recipe with cream added to it during the making process, adding to its richness. It is rind-washed with a salt brine solution and a small amount of Annatto; this creates the orange hue seen on the rind with a small amount of bacterial enzyme development from the rind washing process; this also aids the maturation and the flavour profile.

Vacherousse is matured for a minimum of two weeks following production. It is produced by Fromi, an independent family cheese enterprise launched in 1969, which has developed an impressive range of cheeses over the last 50 years.