A typical soft cheese, Vacherin Mont-d’Or is one of the most popular traditional Swiss dishes. Learn the secrets of its artisan production and some delicious recipes by visiting the Musée du Vacherin Mont-d’Or in Joux Valley (booking required).
Open on request, the farm-museum comprises a collection of objects and documents related to the making of Vacherin Mont-d’Or. Collected by a Vacherin artisan, these objects also tell the history of this cheese.
Vacherin Mont-d’Or originated in the Joux Valley in the early 19th century. Traditionally produced in the winter months only, it was then sold in Les Charbonnières, a village by Lake Brenet, opposite the Dent de Vaulion. In 2003, it was awarded the appellation d’origine protégée (AOP) label which guarantees its origin and the famous round spruce box it is packaged in.
The museum and the “Caves du Pèlerin”, where traditional old ageing techniques are used, guide you from the cellar to the table!
You can enjoy a baked vacherin during your visit or buy one of the many local products to take home: gruyère, alpine meadow cheese, tomme vaudoise, goat’s cheese, raclette, snails, honey, salami or gentian eau de vie.