During its time in the maturation cellar, the aromas of the terroir and the pastures’ rich diversity gradually unfold to create the Rustic’s incomparable taste. It can mostly be identified by its wrinkled rind. After a 12-week maturation process, it already possesses an elegant balance and achieves its full delectable, unique character after around five to six months. Discerning gourmets relish the cheese after a meal with a glass of spicy wine or with a piece of dark chocolate...
Vacherin Fribourgeois AOP rustic
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
Aromaattinen
Labels
AOP/IGP
Region
Länsi-Sveitsi
Season
all-season
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