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.

Related Events

Affineur of the Year
Dec 05
Affineur of the Year
Jun 01

Project Priscilla and Beyond…In conversation with Affineur of the Year Perry James Wakeman.  

Affineur of the Year, and “cheese whisperer”, Perry James Wakeman from Rennet and Rind, joins us from his maturing rooms in Cambridgeshire, to talk about his passion for nurturing fine cheeses to their full potential. Hear from Perry, one of the top cheesemongers in the UK and now a legend in the industry, as he shares the tricks, tools and techniques that led him to success with his winning cheese, “Priscilla”.

WSET Wine and cheese
May 05
WSET Wine and cheese
Jun 21

Celebrate English Wine Week with a cheese and wine pairing evening, in collaboration with WSET

Celebrate English Wine Week  with some expertly selected wine and cheese pairings in collaboration with WSET, at their London Wine School.

Affinage with MonsFormation
May 25
Affinage with MonsFormation
Oct 03

Affinage with MonsFormation October

Deeply rooted in the glory of French cheese tradition, MonsFormation integrates hands-on practice, formal instruction, and classroom discussion to train cheese professionals.