The annual appearance of Vacherin Mont d’ Or each fall is a matter for celebration in Switzerland and France. Soft and spreadable, with an almost liquid consistency (it is typically served with a spoon), this pale yellow cheese tastes slightly acidic and is more or less the consistency of fondue. It has been produced for about 200 years. Swiss Vacherin is made with pasteurized milk, so is sometimes imported into the U.S. The French equivalent is only unpasteurized, however, so that's one that we have to forego in this country.