Vacherin fribourgeois

Vacherin fribourgeois

The Vacherin fribourgeois is a semi-hard cheese from the canton of Friborg in Switzerland . It used to be known under the name of Vacherin from Freiburg .

It is made from cow's milk (raw milk or thermised) and matures for around 17 weeks. The weight of a cheese wheel is 5 to 9 kg, the diameter of the wheel 30 to 40 cm, the height 6 to 9 cm.

With a fat content in the dry matter of at least 45%, the Vacherin Fribourgeois has a pronounced mild but spicy character and a delicately melting dough. Because of these properties, it is often used for cheese fondue . The annual production of this cheese is around 2000 tons.

The Vacherin Fribourgeois should not be confused with the soft cheese Vacherin Mont-d'Or .

Web links

• Vacherin Fribourgeois, official site (in French)
• Federal Office for Agriculture, specifications for Vacherin Fribourgeois (PDF file; 69 kB)
• Vacherin fribourgeois in the database of Culinary Heritage of Switzerland (French)