A Vacherin cheese is a cows' milk (French vache, "cow") cheese. Two main types of French or Swiss Vacherin cheeses exist.
One is a soft, rich, seasonal cheese [August to the end of March] contained in a grayish-yellow blanched rind and called Vacherin Mont d'Or. Made from cows' milk in Switzerland or France, usually in villages of the Jura region (an origin that has been officially controlled since 1981), it typically contains 45 to 50 percent milk fat. It is marketed in a round wooden cheese-box and can be served warmed in its original packaging and eaten like a fondue.
The other Vacherin, a firmer cheese, is called Vacherin Fribourgeois. It is made in the Fribourg canton of Switzerland where Gruyère originates and has a slightly acidic, resiny flavour, with a varying strength depending on the age and type. It is also a basic component lending character to fondues (depending on the recipe).
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Vacherin cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Vacherin cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user, I think you'll find this feature useful.
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.