Vacherin Fribourgeois AOP comes from the canton of Fribourg in western Switzerland, where it has been made since the 15th century. It should not be confused with Vacherin Mont d’Or, the seasonal soft cheese bound in spruce bark; Fribourgeois is a firmer, year-round cheese with a very different character.

Flavor Profile

The paste is semi-soft, supple, and ivory-colored beneath a washed brownish rind. The flavor is rich and buttery with pronounced savory, earthy, and faintly resinous notes and a moderate pungency from the rind. It is more assertive than Gruyère but rounder and less sharp, with a distinctive melting quality.

How to Use

Vacherin Fribourgeois melts into an exceptionally smooth, creamy consistency, which makes it the essential cheese for fondue moitié-moitié, the half-and-half blend with Gruyère that is standard in Fribourg. It is also excellent on a board and melted over potatoes.

Pairing Suggestions

Pair with a Swiss Chasselas, a dry white, or a light red. Serve with boiled potatoes, cornichons, pickled onions, cured meats, and dark bread.

Storage

Wrap in wax paper and store in the refrigerator, away from milder cheeses since the rind aroma transfers. Best within two to three weeks.