Non GMO, lactose free and gluten free.
Vacherin Fribourgeois (Fribourg) is characterised by a distinctive, subtle but full-bodied flavour and a delicate texture that makes it one of the world’s finest cheeses.
Fribourg’s master-cheesemakers combine tradition with the love of a job well done. Every day in their cauldrons in villages in Bulle (Canton Vaud) and Fribourg (Canton Fribourg in west-central Switzerland) they process milk from local farms using traditional recipes. Those traditions have been handed down from generation to generation. Vacherin Fribourgeois’ nutty flavour and soft taste can be attributed to the historical processes, which ensures high-quality taste.
Vacherin Fribourgeois in a Variety of Foods
Those who appreciate a delicious, mild cheese, should savour the ivory to pale-yellow coloured curd of the Vacherin Fribourgeois when it’s young. As the cheese ripens, an additional exciting aroma becomes part of its complexity. Cheese connoisseurs around the world appreciate the delicacy that Vacherin Fribourgeois provides to every cheese platter.
Fruity and creamy thanks to having been ripened for at least 12 weeks, Fribourg is a cheese full of character. It is always welcome on a cheeseboard and it tastes just as good with simple jacket potatoes. Gourmets around the world use Vacherin Fribourgeois as the perfect seasoning for fondue.
Vacherin Fribourgeois pairs best with supple red wines, such as Syrah and Rioja, and mellow whites.
