Vacherin Fribourgeois
Vacherin Fribourgeois is a Swiss semi-hard cheese from the canton of Fribourg, made with thermised milk and protected by Swiss AOP. It tastes slightly acidic and resiny, and it is one of the cheeses that gives fondue its character.
Key Facts
| Country of Origin | Switzerland |
| Specific Origin | Canton of Fribourg, Switzerland |
| Protection | GI (2011) |
| Milk Type | Cow's milk |
| Milk Treatment | Thermized |
| Rind | Washed |
| Texture | Semi-soft, artisan |
| Flavor | Buttery, nutty |
| Aroma | Grassy, pleasant |
| Colors | Straw |
| Age | 6 to 25 weeks |
| Alternative Spellings | Fribourgeois |
| Also Known As | Vacherin of Fribourg |
What is Vacherin Fribourgeois Cheese?
Vacherin Fribourgeois, or Vacherin of Fribourg, comes from the canton of Fribourg in Switzerland. That is the same canton Gruyère comes from. The cheese carries Swiss AOP protection and holds AOC status.
It is a semi-hard cheese made from thermised milk. Six varieties are recognized, each with its own aging window: Classic at 6 to 12 weeks, Extra at 12 weeks or more, Rustic from 12 up to 25 weeks, Alpage at 12 to 25 weeks, Mountain at 9 to 25 weeks, and Bio, the organic version, at 9 weeks or more. Alpage is made from the milk of cows pasturing in alpine meadows, which gives it a much richer taste.
The flavor is slightly acidic and resiny, close to Italian Fontina. How strong it lands depends on the age and the variety. Older wheels smell increasingly of ammonia, the work of microorganisms in the cheese.
In the kitchen it is a base cheese for fondue, where it lends character depending on the recipe.
How Does Vacherin Fribourgeois Cheese Compare?
The most relevant cheeses to compare Vacherin Fribourgeois against.
