 |
 |
All about cheeses > Vacherin fribourgeois
A semi-hard gourmet cheese made in Switzerland from raw cow's milk. It is often confused with another cheese for France the Vacherin Mont d'Or. The cheese is made in the Fribourg canton of Switzerland where the Gruyère comes from.
The Vacherin Fribourgeois has a slightly acidic flavor, with a varying strength depending on the age and type. It is also often a basic component of cheese fondues, due to its ability to soften and melt at lower temperatures.
Classic
Aged : 6-12 weeks.
Recommended for a mixed cheese fondue <<moitié-moitié>> or even for a pure fondue fribourgeoise.
Extra
Aged: minimum 12 weeks. Fruity, creamy, it pairs well with baked potatoes.
Rustic
Aged: minimum 12 weeks, but up to 25 weeks. As the cheese ripens, the additional exciting aroma becomes a particular attraction of this cheese.
It pairs well at the end of a meal with a full-body red wine... and a black chocolate bite.
Alpage
Aged: 12 to 25 weeks. Made with raw milk in the high mountain pastures.
A delicacy on every cheese platter
Mountain
Aged:12 - 25 weeks. Soft to strong taste.
It pairs well with dessert, apple, chestnut and nut.
Bio
(Organic) (aged: minimum 9 weeks) Refreshing acidity and delicate texture.
This cheese goes well with a hearty red wine.
-
Recipes
-
Products
-
Entertaining
-
Chefs
-
Hints & Tips
-
Glossaries
