Vacherin Fribourgeois

Vacherin Fribourgeois is a Swiss semi-soft cheese made from raw cow’s milk, specifically from the Fribourgeois breed that grazes on Alpine grass and wildflowers. First mentioned in records of fondues about 1,000 years ago, this cheese is now produced by only a few artisans, making it a rare delicacy. The traditional cheesemaking process ensures Vacherin Fribourgeois has a pleasant nutty flavor complemented by notes of fresh hay and milk. It has an unpalatable natural rind, which is brushed and washed, giving it a stinky aroma that doesn’t overpower the scent of the cheese itself. The interior is a deep cream-colored paste, with occasional small eyes and a buttery texture.

Vacherin Fribourgeois is an essential ingredient for the classic Swiss fondue. It pairs well with medium-bodied red wines, craft ales, and even whisky.