From the canton of Freiburg
Vacherin Fribourgeois AOP is a Swiss semi-soft cheese made with raw cow’s milk in the cantons of Vaud and Fribourg.
Also, it is known as Freiburger Vacherin by the German-speaking locals. In addition to those regions in Switzerland, this cheese is also made in the Jura Mountains across the border in France.
Grazing on alpine wildflowers
It all begins with the milk. In order to make this cheese, local artisans use fresh, raw milk from Fribourgeois cows. Moreover, the cows graze on Alpine grass and wildflowers from late spring to summer.
Presently, there are only a small number of artisanal cheesemakers who are authorised to make this cheese. As a matter of fact, they release it for consumption at different ages. Indeed, you can enjoy the Classic at 6-12 weeks. And Rustic up to 25 weeks.
Serving guide
Overall, this cheese is an excellent table cheese with its flavour ranging from buttery to nutty.
However, it truly comes into its own when melted in a fondue. Actually, it is a traditional ingredient in “Fondue Moitié-Moitié”. This classic Swiss recipe consists of half Gruyère and half Vacherin Fribourgeois.
Substitutes for Vacherin Fribourgeois
Can’t get your hands on this gorgeous Swiss melter? Raclette and Emmentaler are two great substitutes.
