Vacherin Fribourgeois Alpage

Vacherin Fribourgeois Alpage

Fribourg, Switzerland Unpasteurised Cow's Milk

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 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.

Vacherin Fribourgeois is a key component in Fondue Suisse, using a recipe known has Moitie-Moitie, meaning half Vacherin, half Swiss Gruyere.

Enjoy with dry, fruity Alpine wines.

$11 / 100g

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