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	vacherin cheeses unsalted butter upside-down cake vacherin vacherin cheeses Valencia orange Valpolicella Véronique Definition: [VASH-ran] Any of several rich and creamy cow's-milk cheeses from France or Switzerland, characteristically containing 45 to 50 percent milk fat. Vacherin Fribourgeois from the Swiss canton of Fribourg has a grayish-yellow rind and a pale yellow, semisoft interior. Its mildly acidic, resiny flavor is reminiscent of gruyère. Vacherin Mont d'Or, which is made both in France and Switzerland, has a rich, slightly sweet flavor. The ripest of these cheeses are often so runny that they're eaten with a spoon. Vacherin d'Abondance and Vacherin des Dauges are French varieties that are soft and sweet-tasting. See also cheese. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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