Petit Vaccarinus is a seasonal soft cheese that originates from Switzerland, that’s available only during the winter months. Made with milk from mountain cows that were brought down from their pastures for the season. After the curds have been molded and drained, the cheese is lightly pressed and left to set. Once firm, the cheese is wrapped in a flexible strip of spruce bark and brined for several hours, then left in a cellar to age for approximately four weeks. During the aging process, the cheese is turned and washed with either fresh water or salt water. Once the aging is finished the cheese is placed in to a spruce box that’s slightly smaller in diameter than the cheese wheel, giving the surface its signature rippled texture. Before serving, allow the cheese to rest at room temperature for several hours before cutting into the rind. The Petit Vaccarnius’ soft texture makes it excellent for dipping into with soft breads, like a fondue.