Arpea de Vache is an alpine cow’s milk cheese in the French mountain tradition, produced in the high summer pastures where cattle graze on wildflowers and alpine herbs. The name references the vache, or cow, distinguishing it from sheep and goat versions made in the same region.

Flavor Profile

The paste is semi-firm and supple with a natural brushed rind. The flavor is mild and buttery with a nutty sweetness and a clear herbaceous, grassy quality drawn directly from the mountain pasture. There is a gentle savory depth on the finish without any sharpness or pungency.

How to Serve

Serve at room temperature on a board, where the alpine character comes through most clearly. It melts smoothly and works well in gratins, raclette-style preparations, and over boiled potatoes in the mountain manner.

Pairing Suggestions

Pair with a Savoie white, a light Pinot Noir, or a dry cider. Serve with cured mountain ham, cornichons, walnuts, and rustic bread.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Best consumed within three weeks of cutting.