Vacherousse d’Argental

Country: French cheese

Region: Rhône-Alps

Condiment pairing: fresh crusty bread, glazed pears, fresh apple, Riesling jelly. We also love to use it in cooking, check out Roast pumpkin pasta with Vacherousse d’Argental and tarragon sauce recipe.

Beverage pairing: Riesling, cider or a glass of bubbles.

Vacherousse d’Argental is a soft, silky cow’s milk washed rind. Made using ultra-filtration method in cheese making. This technique removes some of the water in the milk to create a lusciously, creamy texture. Vacherousse, literally meaning red cow, is a pleasant surprise. It has an orange washed rind and delicate sweetness that balances the rich, buttery and creamy intensity.

The rind of the Vacherousse d’Argental is washed with salt water and during the 2 weeks of maturation, the white mould rind develops. The paste is very creamy and unfolds delicate aromas. The orange rind is due to annatto: a plant indigenous to South America that creates and orange tinge.

This cheese is great for stepping outside of your normal comfort zone, without going too far. You’ll find more flavour that a typical Australian brie, without being any where near as strong as a traditional washed rind. It’s a sure crowd pleaser!

Find this plus much more in our Coffs Coast cheese deli. Open 7 days! 


Interested in making your own cheese from scratch? Check our in store and online workshops!