{"id":32707,"date":"2017-12-21T11:00:29","date_gmt":"2017-12-21T16:00:29","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32707"},"modified":"2021-08-24T15:58:20","modified_gmt":"2021-08-24T19:58:20","slug":"a-winter-cheese-loaded-with-holiday-cheer","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/a-winter-cheese-loaded-with-holiday-cheer\/","title":{"rendered":"A Winter Cheese Loaded With Holiday Cheer"},"content":{"rendered":"

W<\/span>inter is one of the best seasons for cheese. With shorter days and colder nights, the heartier flavors and textures are so, so comforting. <\/span>Topping the holiday wish list of many a curd nerd is Vacherin Mont d\u2019Or<\/a> (also known as Vacherin du Haut-Doubs in France). <\/span><\/p>\n

Named for the 1,463-meter mountain straddling the French and Swiss borders, this supple winter cheese may date back as far as the 13th century, when written records found in the French Haut-Doubs region show recipes for small rounds of cheese wrapped in local wood. History knows for certain Mont d\u2019Or was a favorite at the table of Louis XV in the eighteenth century.<\/span><\/p>\n

Cheeses like Mont d\u2019Or take advantage of the shift in a cow\u2019s winter diet. During the spring and summer months, the animals graze on fresh grasses and wildflowers, producing the greatest volume of milk they will make all year. This milk is usually dedicated to the production of larger wheels of alpine cheese<\/a> like Gruy\u00e8re d\u2019Alpage AOP in Switzerland, and Comt\u00e9 AOC in France. <\/span><\/p>\n

Once the grazing season concludes and the animals have descended from the mountain to their winter home (in a glorious ceremony called <\/span>d\u00e8salpes<\/span><\/i><\/a>), their diet becomes centered on hay. This change results in milk that is higher in fat and protein. Because less milk is made when not producing offspring, there isn\u2019t enough to continue producing the larger alpine wheels. The solution? Make smaller wheels of cheese that are soft, creamy, and amazing. <\/span><\/p>\n

Mont d\u2019Or can certainly be enjoyed raw, but it really is something special when baked. Here\u2019s the plan. Preheat an oven to 400F. Wrap the cheese (still in the spruce container) in tinfoil, leaving the top of the cheese uncovered. Make a few small incisions in the top of the cheese, pour in a splash (or two) of dry white wine, add a pinch of white pepper, and bake for twenty minutes or so. Serve it immediately with boiled potatoes, charcuterie, and plenty of chilled wine.<\/h3>\n

If you\u2019d like to try the Mont d\u2019Or experience but prefer to keep your cheese local, you\u2019re in luck.<\/span><\/p>\n

\n
\"Mont<\/a>

Jasper Hill Farm’s Winnimere.<\/p><\/div>\n<\/div>\n

In Vermont, Jasper Hill Farm\u2019s Winnimere<\/a> takes inspiration from Vacherin Mont d\u2019Or, only being produced in the winter months. This 24-ounce washed-rind cheese is brined, banded with spruce harvested from local trees, and aged for 60 days until it is wonderfully goopy and totally scoopable. The best way to enjoy this gorgeous cheese? Peel off the top layer and simply scoop out the velvety interior with a spoon, then bask in flavors of sweet cream, bacon, and even a touch of spruce. Pair this with a meaty, smokey red wine or porter-style beer and a roaring fire. <\/span><\/p>\n

Uplands Cheese Company<\/a> in southern Wisconsin also looks to the French Alps for winter cheese inspiration. Their Rush Creek Reserve is only made from September through November each year. Weighing in at 12 ounces this delicate wheel is made with raw milk from their own herd of selectively cross-bred cows. After brining, wheels are hand-wrapped in spruce that has been boiled and dipped in a solution of yeasts and molds which will help ripen the cheese over the 60-day aging period. <\/span><\/p>\n

\n
\"Mont<\/a>

Rush Creek Reserve. Photo: Becca Dilley<\/p><\/div>\n<\/div>\n

The luxurious Rush Creek Reserve<\/a> is best enjoyed by slightly warming the wheel, peeling off the top rind, and digging in with morsels of fresh bread. The sublime and savory flavors of smoked meats, sour cream, and hints of grass will have you forgetting all about the weather outside. Uncork a slightly-chilled bottle of red Poulsard from the Jura region of France and let it snow!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Goopy, and totally scoopable, Winter cheeses like Vacherin Mont d’Or, Winnimere and Rush Creek Reserve are every curd nerd’s holiday pick.<\/p>\n","protected":false},"author":92,"featured_media":32748,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[26354],"tags":[7150,6723,1104,2128,2054,2129,2130,37],"coauthors":[1538],"class_list":["post-32707","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stories","tag-christmas","tag-holiday","tag-jasper-hill-farm","tag-mont-dor","tag-rush-creek-reserve","tag-vacherin","tag-winnimere","tag-winter"],"acf":[],"yoast_head":"\nA Winter Cheese Loaded With Holiday Cheer - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/a-winter-cheese-loaded-with-holiday-cheer\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Winter Cheese Loaded With Holiday Cheer\" \/>\n<meta property=\"og:description\" content=\"Goopy, and totally scoopable, Winter cheeses like Vacherin Mont d'Or, Winnimere and Rush Creek Reserve are every curd nerd's holiday pick.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/a-winter-cheese-loaded-with-holiday-cheer\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2017-12-21T16:00:29+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-08-24T19:58:20+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/12\/vacherin-mont-dor.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"450\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Adam Centamore\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Adam Centamore\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/a-winter-cheese-loaded-with-holiday-cheer\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/a-winter-cheese-loaded-with-holiday-cheer\/\",\"name\":\"A Winter Cheese Loaded With Holiday Cheer - 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