Soft, oily dought, sometimes friable according to the ripening and with a spicy flavor. Ideal cheese in fondue, it will give the creamy expected and the binder necessary for a good fondue.
The Vacherin fribourgeois is a Swiss cheese from the canton of Fribourg. The millstones were covered with fir bark until around 1945. It is a cheese based on raw cow’s milk, with an uncooked pressed dough, unlike Vacherin Mont d'Or. Its 28% fat. It has a slight smell of resin and a slightly acid, hazelnut flavor. Its optimal tasting period is from October to March after a 5 to 7 week ripening period. It is used in particular to prepare the half-and-half fondue and the Fribourg fondue. It has been granted a Protected Designation of Origin (PDO) since May 17, 2013. “Vacherin Fribourgeois” is a registered trademark owned by the Interprofession du Vacherin Fribourgeois.
