Glossary

A seasonal cheese that is made in the winter months in France and Switzerland. 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 is so soft that, traditionally, it is eaten with a spoon. A vacherin is also a cold dessert made of a ring of meringue or almond paste filled with ice-cream, so-called because its shape and colour are similar to the cheese.