BAKED VACHERIN DU HAUT DOUBS SUPPER
Join us for a warming winter supper, we will gentle bake the Vacherin until rich and molten, like fondue - perfect to share…
About BAKED VACHERIN DU HAUT DOUBS SUPPER
Every year we look forward to the beginning of October when we see the return of Vacherin du Haut Doubs from Richard Sancey’s dairy in Metabief.
This eastern region of France has gentle hills and pasture for the cattle to graze, and there are the spruce trees for making the bark collar to go around the cheese which is a vital ‘strap’ to hold intact the soft curds. The season for the traditionally handmade cheese is short and ends around the middle of March. As the months progress the billowy washed crust turns from pale peach to a deeper apricot, with the gentle earthy sappy aroma from the spruce collar.
Glass of Cremant d’Alsace
Wood Roast Beetroot & Goat Cheese & Walnut Salad
Baked Vacherin du Haut-Doubs – one shared between two
Steamed Potatoes, Broccoli, Saucisson de Pyrenees & cornichon
Tarte Fine aux Pommes
Wines & beers will be available to purchase on the evening by the bottle or by the glass.
Date: Wednesday 11 December 2019
Time: 7.30pm to 9.30pm
Venue: La Fromagerie HIGHBURY
Places to this event are limited.
Please note that we cannot process refunds after the purchase of a ticket, although you may transfer your ticket to another person if you are unable to attend after purchasing a ticket.