Vacherin Fribourgeois – Fribourg Speciality

Customs Geneva-Vaud-Fribourg

Vacherin Fribourgeois is a semi-soft cheese from the canton of Fribourg, also known as Fribourg Vacherin.

This cheese is made from cow’s milk, either raw or thermized, and matures for around 17 weeks. The wheels weigh between 5 and 9 kg and have a diameter of 30 to 40 cm with a height of 6 to 9 cm.

With a fat content of at least 45% in the dry matter, Vacherin Fribourgeois is characterized by its mild, yet tangy character and has a delicately melting texture. These characteristics make it particularly popular for cheese fondues.

Discover the Distinctive Taste of Vacherin Fribourgeois Cheese

Vacherin Fribourgeois is protected by a guarantee mark and impresses with its distinctive character. Thanks to its fine, melting and extremely refined paste with a pleasant aroma, it is one of the top cheese specialties.

It is important not to confuse Vacherin Fribourgeois with the soft cheese Vacherin Mont-d’Or, as they are different cheeses. The Vacherin Fribourgeois is a wonderful choice for cheese lovers who prefer a mildly spicy cheese with a melting taste, whether as an ingredient in various dishes or as the star in a hearty cheese fondue.

Difference between Vacherin Fribourgeois and Vacherin Mont-d’Or

Vacherin Fribourgeois and Vacherin Mont-d’Or are both Swiss cheeses, but they have some key differences:

  • Origin: Vacherin Fribourgeois originates from the Fribourg region of Switzerland, while Vacherin Mont-d’Or comes from the Jura region, specifically the French-speaking part of Switzerland.
  • Texture and Flavor: Vacherin Fribourgeois has a firmer texture and a milder flavor compared to Vacherin Mont-d’Or. Vacherin Mont-d’Or is known for its creamy, runny texture and stronger, more pungent flavor.
  • Production Season: Vacherin Fribourgeois is produced year-round, while Vacherin Mont-d’Or is a seasonal cheese, typically available only from September to April.
  • Aging: Vacherin Fribourgeois is aged for a shorter period, usually around 2-4 months, whereas Vacherin Mont-d’Or is aged for at least 3 weeks and up to 3 months.
  • Packaging: Vacherin Fribourgeois is usually sold in larger wheels or blocks, while Vacherin Mont-d’Or is traditionally packaged in a spruce wood box, which helps contain its creamy texture.

Overall, while both cheeses share some similarities, such as their origin and name, they offer distinct taste and texture experiences.

Video ripening process – Vacherin Fribourgeois AOP – EN

Reiferprozess - Vacherin Fribourgeois AOP - DE

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