Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Vacherin along with all the Vacherin containing recipes presented on this site, with 0 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Vacherin recipes added to this site.

These recipes, all contain Vacherin as a major wild food ingredient.

Vacherin has two specific meanings:

• It is a cow's milk cheese made in France and Switzerland only during the winter months. When it's fully ripe, after two to three months, the crust of this cheese encases a runny-textured cheese that has a mild, sweet and creamy taste. It's so soft that, traditionally, it's eaten with a spoon.



• A vacherin is also a cold dessert made of a ring of meringue or almond paste filled with ice cream; it shares the name with the cheese as the dessert's shape and colour are reminiscent of the cheese itself.