Vacherin Fribourgeois AOP
An essential ingredient for the perfect winter fondue due its low melting point and creamy Alpine flavours, Vacherin is a Swiss cheese steeped in tradition and character that has been enjoyed since the fifteenth century.
Today, it is still produced by a small number of master-cheesemakers in the canton of Fribourg using recipes that have been handed down from generation to generation. The key is local, unpasteurized milk. Delivered daily, it is rich in the flavours and aromas of flora found in the foothills of the Alps and on the Fribourg high plateau. The Fribourgeois cows graze on tasty Alpine grass and wildflowers all the way through the late spring and summer.
Each seven kilogram wheel is then matured for nine to twelve weeks in a damp cellar, with the outer edge encircled in either muslin or spruce. Those who appreciate a delicious, tangy and supple cheese will savour the pale-yellow paste of Vacherin when young. As the cheese ripens, a more full-bodied aroma and flavour becomes part of its complexity.
Thanks to its fine, melting texture, gourmets around the world use Vacherin Fribourgeois as the perfect seasoning for fondue. Or, feature it as a truly standout semi-firm offering on your cheeseboard paired with a classic Pinot Noir.