Vacherin Fribourgeois (Fribourg) is characterised by a distinctive, subtle but full-bodied flavour and a delicate texture that makes it one of the world’s finest cheeses. Fribourg’s master-cheesemakers combine tradition with the love of a job well done. Every day in their cauldrons in villages in Bulle (Canton Vaud) and Fribourg (Canton Fribourg in west-central Switzerland) they process milk from local farms using traditional recipes. Those traditions have been handed down from generation to generation.
The milk used to produce this cheese is sourced from the Fribourgeois breed of cows that graze on the Alpine grass and wildflowers all the way through the late spring and summer. As early fall arrives, the cows are brought down to graze on grass and summer hay. No other fodder is given to the cows except the Alpine meadows. Today Vacherin Fribourgeois is produced only by a small number of artisanal cheese makers and hence is very difficult to find.
Vacherin Fribourgeois’ nutty flavour and soft taste can be attributed to the historical processes, which ensures high-quality taste. Vacherin Fribourgeois is used in fondues, cooking and as a table cheese. It is a great melting cheese, so try it on grilled sandwiches, potatoes or over steamed vegetables. Big and bold Burgundy’s, Bordeaux or reds from the Rhone Valley in France will complement the cheese well.
This is a firm raw cow's milk cheese.
Product of Switzerland.
Price per kg.: $76.90
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