Vacherin Fribourgeois AOC is a Swiss cheese made from raw cow's milk in the cities of Bulle (Canton Vaud) and Fribourg (Canton Fribourg in west-central Switzerland). This cheese is also made in other parts of Switzerland, including the Jura Mountains on the French border.

The milk for the cheese comes from Fribourgeois cows, who graze on alpine grass and wildflowers throughout late spring and summer. When autumn arrives, the cows are brought out to graze on grass and summer hay. The cows are given no other feed than alpine meadows.

The traditional cheesemaking process ensures that Vacherin Fribourgeois has a pleasant nutty flavor, supported by notes of fresh hay and milk. Vacherin has a natural putty rind, which has a strong aroma, but does not overpower the pleasant aroma of the cheese. The inside of the cheese is straw-colored and has an open, buttery texture.

Today, Vacherin Fribourgeois is only made by a few cheesemakers and is therefore very hard to find. It has Swiss AOC status, with 6 varieties: Classic (aged 6-12 weeks), Extra (aged at least 12 weeks), Rustic (aged at least 12 weeks but not more than 25 weeks (6 months)), Alpage (aged 12-25 weeks), Mountain (aged 9-25 weeks) and Organic (aged at least 9 weeks).

The Vacherin Fribourgeois we have at Rolling Cheese has always been matured for at least 12 weeks.

Vacherin Fribourgeois is used in fondues, raclette, cooking and as a table cheese. It is a wonderfully melting cheese, so try it with grilled sandwiches, potatoes or vegetables.

Wine recommendations: rich Burgundy, Bordeaux or red wines from the Rhône Valley in France go well with cheese.

It is recommended to reserve about 200g of cheese per person for raclette.

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