VACHERIN CHEESE

a dessert consisting of several crisp meringue rings or almond paste stacked on top of each other and placed on a meringue or pastry base. This stack may be filled with ice cream or cr¦me chantilly and/or various fruits.

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. iv

is the name of a French paste which is described by Dubois, and used chiefly to make a case for holding chantilly cream. It is compounded of ground or pounded almonds, caster sugar, and whites of eggs.

Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.

A French Savoy and Swiss cheese with a firm, leather crust and a very soft paste inside, similar to mature Brie or Camembert. It is made in the summer and sold in the Winter.

Grimes, William. 2004. Eating Your Words. Oxford University Press.

is a type of soft French or Swiss cheese made from cow's milk. -
ORIGIN French, from earlier vachelin, from vache 'cow'.

Fisher, M.F.K. and the Editors of Time-Life Books. 1968. The Cooking of Provincial France. Time-Life Books, New York. TIME-LIFE BOOKS, New York.

a cylindrically shaped cheese; a meringue case originally made to resemble the cheese, but now highly decorated and used as a container for whipped-cream desserts, fruits or ice creams

IMAGES

FREQUENTLY ASKED QUESTIONS

REFERENCES/RESOURCES

Compiled for Food Resource http://food.oregonstate.edu