Fribourg, Switzerland
Vacherin Fribourgeois
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- $11.00
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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
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.
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