The Vacherin Fribourgeois is a semihard cheese from the canton Freiburg in Switzerland.

It is made of cow's milk (raw milk or thermisiert) and matures 4 to 6 months. The weight of a cheese loaf amounts to 7 to 8 kg, with a fat content in the dry weight of at least 48%. It possesses a pronounced mild, but spicy character and a tenderly melting paste. Because of these characteristics it is used gladly for The annual production of this cheese is with approx. 2000 tons.

Articles in category "Vacherin Fribourgeois"

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