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 semi 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.
Red wines (Piedmont, Rhône)
White wines (Gewürztraminer, Riesling, Pinot gris)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team