Vacherin Fribourgeois AOP

Vacherin Fribourgeois AOP Alp

The rare diversity of the flora on the Freiburg alpine foothills and the knowledge and skill that has been passed down through generations lends the ALP variety its unique character.


Produced in a traditional manner in the alpine chalets using unpasteurised milk, it develops subtle yet complex aromas. Its diversity and typical character are formed during the maturation period.


With wrinkles or smooth, but always unmistakeable; it tends to be eaten by hand and is a real must on a gourmet cheeseboard.

Type of cheese Semi-hard cheese
Milk processing Unpasteurised milk or thermised milk
Type of milk Cow’s milk
Full fat min. 45%
Lab-Type Animal rennet
Tolerability Glutenfree
Maturity 12-25 Week
Taste Mature
Labels AOP/IGP
Region Western Switzerland
Season May-October
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