Fribourg · Switzerland
Vacherin Fribourgeois.
Soft, yielding paste that melts across your palate with gentle warmth—creamy and subtly nutty, like butter touched by hazelnut and orchard fruit. The washed rind whispers of alpine cellars and wet stone, adding a mild tang that keeps the cheese from becoming cloying. It's comfort incarnate: approachable, never demanding, yet deeply satisfying.
Rate this cheese
The story
How it's made.
Why it tastes that way.
Vacherin Fribourgeois has been made in the canton of Fribourg since at least the 15th century and is an essential component of fondue moitié-moitié (half Gruyère, half Vacherin Fribourgeois).
The PDO was granted in 2005. It comes in six styles ranging from extra doux to vacherin à fondue.
Production · spec
- Milk
- Cow · raw
- Family
- Washed-rind
- Rind
- washed
- Age
- 2–12 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Vacherin Fribourgeois's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Vacherin.
25 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Vacherin Fribourgeois are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.