Vacherin Fribourgeois Extra

Weight: 400

Maturation: minimum 3 months

Cheese Type: Uncooked, Pressed cheese

Made with Fribourgeois breed of cows that grazes on the Alpine grass, Vacherin fribourgeois is only produced by a small number of cheese makers and can be difficult to find. We can find 6 different varieties of this cheese: the classic (aged 6 to 12 weeks), Extra (aged minimum 12 weeks), Rustic (12 to 25 weeks), Alpage (12 to 25 weeks), Mountain (aged for 9 to 25 weeks) and Organic (aged for at least 9 weeks). The AOC Hard Vacherin Fribourgeois has a supple and slightly granular texture and gets acidic, buttery and nutty flavour. On the nose, it is grassy, pleasant with a strong aromatic bouquet as the rind is slighly washed.

Wine Pairing:

Red wines (Piedmont, Rhône)
White wines (Gewürztraminer, Riesling, Pinot gris)

Thermised
Cow
Cut
Appelation Origine Protegge (AOP) label
AOP

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Best Before: 30 Jul 2024

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