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Vacherin Fribourgeois

Vacherin Fribourgeois is a Swiss mountain cheese, originally from the Fribourg canton, which is now produced under Swiss OAC in the canton of Valais. As with all Swiss mountain cheeses, the milk comes from cows that graze on Alpine grass and wild flowers through the late spring and summer, a pure grazing method that results in sweeter milk. As summer turns to early fall, the cows are brought down to lower pastures to graze on grass and summer hay. During the winter, the consume only alpine and low meadow hay. This is the traditional method of dairy production, which continues to this day.

Vacherin is an unpasteurized cow's milk semi-firm cheese that has been lightly pressed and aged for three to four months. It has an inedible and natural brushed and washed rind that has a moderate aroma, which is neither overpowering nor offensive. The rind is light brown in colour and is semi-soft in texture, and should be removed before serving or grilling. The interior paste is a straw colour with a buttery texture and may have small holes throughout. The pleasant, nutty flavour of this cheese last in one's mouth.

Vacherin Fribourgeois is a great substitute for French Raclette when making a fondue, is a wonderful melting cheese for onion soup or in place of usual Swiss cheese on grilled sandwishes, gratins, potatoes or over steamed vegetables. It is a wonderful table cheese paired with crusty bread and wine. It can also be served cubed with salads or with fresh sliced apples or pears as a dessert course.

Wine Pairings: Recommended pairings include Cabernet Sauvignon, or any big and bold reds such as Burgandy, Bordeaux or reds from the Rhone Valley in France.

Sizes are approximate - Click Here for more info

Time for delivery: 1 to 2 weeks

This is an unpasteurized cow's milk cheese.

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