Vully Rouge comes from the Mont Vully region of western Switzerland, near the French language border. The rouge designation refers to its washed rind, which develops a reddish-orange colour during maturation, sometimes assisted by a wash of local wine.

Flavor Profile

The paste is semi-soft and supple with a creamy quality that develops at room temperature. The flavor is savory and buttery with a moderate tang from the washed rind and an earthy, faintly fruity depth. The aroma is more assertive than the taste, which stays balanced and approachable rather than pungent.

How to Serve

Serve at room temperature on a board, where the reddish rind provides visual contrast. It melts smoothly and works well over boiled potatoes, in gratins, and in raclette-style preparations.

Pairing Suggestions

Pair with a Swiss Chasselas, a light Pinot Noir, or a Gewürztraminer. Serve with boiled potatoes, cornichons, cured meats, and rustic bread.

Storage

Wrap in wax paper and store in the refrigerator away from delicate cheeses, since the rind aroma transfers. Best within two to three weeks.