The rare diversity of flora on the Freiburg alpine foothills and the knowledge and skill of the alpine herdsman lends the Vacherin Fribourgeois AOP Alp its unique character. Produced in traditional fashion in the alpine chalets using unpasteurised milk, it develops subtle yet complex aromas. Its diversity of flavour and typical character develop during the maturing process. With wrinkles or smooth, but always unmatched, it is usually eaten by hand and is a must on a gourmet cheeseboard.
Vacherin Fribourgeois AOP Alp
Type of cheese
Puolikova juusto
Milk processing
Raakamaito tai lämpökäsitelty maito
Type of milk
Lehmänmaito
Vollfett
min. 45%
Lab-Type
Eläinperäinen juoksute
Tolerability
Glutenfree
Maturity
12-25 Week
Taste
Pikantti
Labels
AOP/IGP
Region
Länsi-Sveitsi
Season
May-October
Loaf
6-10 kg
This creamy, velvety semi-hard cheese is an indispensable part of the popular Moitié-Moitié fondue and tastes delicious on its own too.
- Vacherin Fribourgeois AOP
- Interprofession du Vacherin Fribourgeois
Rue Condémine 56
Case postale 2175 - 1630 Bulle 2
- +41 (0) 26 919 87 56