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	<title>Vacherin cheese - Revision history</title>
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		<title>Chef at 13:38, 6 November 2012</title>
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[[Image:Vacherin cheese.jpg|300px|thumb|right|Vacherin cheese]]&lt;br /&gt;
A Vacherin cheese is a [[cows&amp;#039; milk]] (French vache, &amp;quot;cow&amp;quot;) cheese. Two main types of French or Swiss Vacherin cheeses exist.&lt;br /&gt;
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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&amp;#039;Or. Made from [[cows&amp;#039; 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 [[Stinky cheese fondue|served warmed in its original packaging and eaten like a fondue]].&lt;br /&gt;
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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).&lt;br /&gt;
==See also==&lt;br /&gt;
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{{CheeseContact}}&lt;br /&gt;
[[Category:Ingredients]]&lt;br /&gt;
[[Category:Dairy products]]&lt;br /&gt;
[[Category:Cheeses]]&lt;br /&gt;
[[Category:French cheeses]]&lt;br /&gt;
[[Category:Cows&amp;#039; milk cheeses]]&lt;br /&gt;
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		<author><name>Chef</name></author>
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