Sometimes confused with Vacherin Mont d'Or, this Vacherin is frequently used as the secret ingredient in the best swiss fondue. In addition to its buttery texture, Vacherin Fribourgois has a round nutty flavor with a bit of farmy aroma and a lightly sharp finish.
This is one of the several cheeses we are proud to add to our collection of Swiss cheeses. In the winter of 2005, Ihsan took a quick, but valuable trip to Zurich to establish the beginnings of what we expect will become a wonderful relationship with a Swiss exporter of amazing farmhouse cheeses. The cheeses he selected are all from smaller producers, typically made using raw milk from animals that have eaten from the pastures during the warmer months. These cheeses have a flavor that is notably deeper than their more common counterparts.