PDO France 1996; AOC France 2003; AOC Switzerland 2003; Vacherin Mont d'Or (French pronunciation: [vaʃʁɛ̃ mɔ̃ dɔʁ]), or simply Vacherin, is a cow's milk (French vache, "cow") cheese.

It is a soft, rich, seasonal cheese made from cow's milk in Switzerland and France, usually in villages of the Jura region (an origin that has been officially controlled since 1981), and has a grayish-yellow washed rind.

[5] It typically contains 45 to 50 percent milk fat (in dry matter), and is produced between August 15 and March 15, and sold between September 10 and May 10.

[4][6] It is traditionally made in the winter months when the cows come down from Alpage (mountain pastures) and there is not enough milk to make Comté cheese.

Officially, the French AOC/PDO allows Artisanal and Coopérative production of Mont d'Or.