Vacherin - Mont d'Or Sancey Richard

Type: Soft
Milk: Unpasteurised cows milk
Rennet: Animal 
Location: Franche-Comte, France

When, aged 23, Patrick Sancey Richard took over his father’s business at a moment’s notice, he could not have foreseen how popular his cheese would become. It was a steep learning curve but the quality of the cheese today speaks for itself. All Vacherin is produced from mid August to mid March, however, Sancey Richard create a longer maturing cheese which hits the shelves later than other producers & tastes much better as a result.

They are one of the smallest of 10 producers in the region and the only ones who pre-ripen their milk to encourage acidity. This ultimately gives their cheeses better structure and breadth of flavour than their neighbours. To this same end, they also stir their curds slowly and allow them rest before draining. They bind their cheeses with generously thick cuts of spruce cambium for its resin influence. And they wash the rinds of their cheese more than other makers to create an insuperably satisfying relationship between the crème fraiche brightness in their paste and the nutty, hammy, smoky, savoury pine-scented richness at their rinds

Customer Reviews

Based on 7 reviews
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V
V.G.
Unctuous wonder

Delicious, runny creaminess with wonderful depth of flavour

P
P.M.
Excellent Service

Arrived in good condition when they said it would.

E
E.T.
Made our Xmas Day special

Great presentation and delicious and different cheeses from a local independent. Would definitely order again.

C
C.R.
Mont d'Or

You arr mever disappointed with a Mont d'Or like RIchard Sancey. Creamy, rich in taste. The texture is perfect especially with a fresh baguette. It is must have at Christmas.

R
R.C.
Spectacular

An absolute stinker - formidable smell belies a delicate and tasteful cheese. Well played Mons.