Connoisseur’s choice from Fribourg

Vacherin Fribourgeois AOP is a traditional Swiss cheese. It’s a semi-hard cheese made from raw cow’s milk, and it has a smooth, creamy texture with small holes throughout.

Small scale production and traditional methods used in making Vacherin Fribourgeois AOP are unique. Connoisseurs understand the heritage and craftsmanship of Vacherin Fribourgeois AOP.

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Classic

Smooth, slightly tangy taste. Its soft, creamy paste, fruity notes and subtle tartness are fully released at the end of a long ripening process. Ideal in a moiti.-moiti. or 100% Vacherin Fribourgeois AOP fondue. Ripening: 9 to 12 weeks

Bio

Produced according to strict specifications for the protection of the environment, this deliciously melting cheese celebrates the Fribourg region thanks to its unique delicacy, pleasant tartness, perfect balance on the palate and freshness. Your gourmet partner for any time of the day. Ripening: 9 weeks minimum

Rustic

Subject to long and precise ripening, Rustic is an ode to the green meadows of Fribourg and the sweet flowery scents it reveals. Its supremely intense flavour makes it the perfect pairing to a square of dark chocolate or a rich wine. Ripening: from 12 weeks minimum to 20-25 weeks

Vacherin Fribourgeois AOP in Nordic Market Halls

Vacherin Fribourgeois is a favorite item in Nordic Market Hall cheese shops. It is something that the shopkeepers have been able to surprise their connoisseur customers with as it’s newly adopted to the Nordics. And truly delicious.

We went to meet a few shopkeepers to see what they would cook with Vacherin Fribourgeois and how they present their knowledge on the Cheese.

Recipes

Hand picked recipes from Market Hall Cheese Shop keepers. Find classics like fondue, sandwiches and rösti’s.

“Moitié-Moitié” Fondue

Hanne, Lentävä Lehmä

Eija’s grilled sandwich x Vacherin Fribougeois AOP

Eija, Juustosoppi

Rösti potatoes with Vacherin Fribourgeois AOP cheese

Merja, Cheese Witches

Vacherin Fribourgeois AOP Fondue

Merja, Cheese Witches

Eija’s three-cheese Fondue

Eija, Juustosoppi

Flying Fribourg pasta

Hanne, Lentävä Lehmä

Vacherin Fribourgeois AOP Origins

The origins of cheese-making in Fribourg trace back to the medieval. Cheese was an essential commodity for its nutritional value and long shelf life. How the world has changed and once a nutritional necessity is a food lovers’ special delicacy now.

12th century marks the beginning of the organized cheese making in the area. Through train transport in 19th century Vacherin Fribourgeois AOP was taken further and no it’s at international market. The status of protection the AOP was achieved in 2001.

Vacherin Fribourgeois is made in the mountainous pastures during the summer and then brought down to the valleys and around the world for sale in the winter. This seasonal movement, known as transhumance, is a significant aspect of traditional production of Vacherin Fribourgeois AOP.

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