The Classic is valued for its creamy consistency and its slightly tart flavour, which comes from the nine to 12 week maturation period in a damp cellar. With its fine, smooth-melting texture, it is an indispensable ingredient of the traditional fondue made with Vacherin Fribourgeois only, or as a preferred partner to the Gruyère AOP in the renowned half-and-half fondue (moitié-moitié).
Vacherin Fribourgeois AOP Classic
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
9-12 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