Vacherin Fribourgeois

A semi-hard Swiss cheese, made from raw cow's milk, matured for 9-12 weeks in humid cellars. This process gives it a supple, slightly granular texture and an aromatic, buttery taste. It is an essential ingredient of traditional Moitié-Moitié fondue (half Vacherin, half Gruyère) and is delicious enjoyed on its own.

Quantity:

Serving suggestions:
It is excellent as a table cheese or as the main ingredient for fondue.

Nutritional Values (per 100g):

  • Energy value: 1590 kJ / 384 kcal
  • Fat: 31 g
    • of which saturated fatty acids: 20 g
  • Carbohydrates: < 0.5 g
    • of which sugars: < 0.1 g
  • Proteins: 26 g
  • Salt: 1.5 g

Ingredients:
Raw cow's milk, salt, bacterial cultures (lactic cultures), rennet.
(Allergens: Milk).

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