Vacherin Fribourgeois

Vacherin Fribourgeois is also one of the most popular Swiss cheeses. It is classified as a classic semi-soft Swiss cheese. Vacherin Fribourgeois was invented by Bulle and Fribourg, who used milk from raw cows to produce this cheese and add to its deliciousness.

In the Alpine meadows, only grass and summertime hay are consumed by the cows. That is why the scent of the scrubbed rind is strong. The inside parts of Vacherin Fribourgeois conceal an open, buttery, and robust feel, while the strong grassy fragrances are accompanied by buttery, nutty, creamy, and acidic sensations.

It is a bit difficult to purchase this cheese, however, since it is only manufactured by a small number of local artisanal cheesemakers. Overall, there are six types of Vacherin Fribourgeois, whose lifespan vary: Basic (6-12 weeks), Extended (at least 12 weeks), Rugged (at least 13 weeks and up to 26 weeks), Alpages (12-25 weeks), Alpine (9-25 weeks), and Organics (at least 9 weeks).