Vacherin Fribourgeois
Fribourg, Switzerland
Vacherin Fribourgeois Alpage is a semi-hard raw milk cheese made high up in the Canton of Fribourg, where the Fribourgeois (the local name for Holstein) cattle graze on open Swiss alpine summer pastures studded with lush grass and wild flowers.
This translates vividly into the flavours of the resulting cheeses, which are lively, nutty and floral, becoming very full-bodied towards late summer.
Vacherin Fribourgeois is a key component in Fondue Suisse, using a recipe known has Moitie-Moitie, meaning half Vacherin, half Swiss Gruyere.br>
Pair with dry, fruity white wines or hoppy beers.
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- Description
Vacherin Fribourgeois is a true artisanal cheese, being made by only a small number of cheesemakers. Cheeses are pressed and uncooked and have a washed rind that is cured for between three and four months. It is a painstaking and ancient method, with repeated washings and turnings. This process develops a thick, brown-grey-red, undulating rind, with an underlying cross-hatch pattern and tinges of yellow, grey or pink. The paste is light yellow and very smooth, often with eyes and/or some slits.
AOC regulations dictate that Alpage cheeses must be matured for 12-25 weeks, which takes place in the caves of La Tzintre in Charmey.
Shipping & Returns
Shipping options
Local delivery is available within 40km of Paddington. Variable rates apply.
Refrigerated delivery is available to a range of areas within NSW, ACT, Victoria and Queensland. Click here to see if your area is serviced.
How will my order arrive?
Temperature-sensitive orders will be sent with insulation and ice bricks to ensure they arrive in good condition.
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