Pungent washed-rind Alpine with supple paste—equally at home in fondue or alone.
Raw cow's milk Alpine cheese from Fribourg, Switzerland. Strong, aromatic, washed-rind, and a classic fondue cheese. Ships to 48 states.
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Vacherin Fribourgeois is a raw cow's milk Alpine cheese from the canton of Fribourg in Switzerland, brushed and washed through aging until the rind turns tacky and pungent. It is one of the foundational cheeses of Swiss fondue, going back nearly a thousand years.
The paste is semi-soft and supple, deep cream in color, dotted with the occasional small "eyes" and breaking into soft slabs under the knife. This is not a quiet cheese. The washed rind drives a strong, aromatic character, cellar and roasted onion off the nose, that carries straight into the paste. On the palate it leads with a robust savory pull, toasted hazelnut and brown butter through the middle, and a meaty, faintly funky depth from the rind that holds long past the swallow.
It melts beautifully, which is why it anchors a moitié-moitié fondue and sits at the center of so many Swiss melted-cheese dishes, but it earns its spot on a board on its own. A real mountain cheese, made the old way, by only a handful of producers left.
Supple and yielding under the knife, with a buttery, slightly elastic paste that breaks into soft slabs. Gets melty and ropey when warmed, which is exactly why it anchors a moitié-moitié fondue.
A strong, aromatic mountain cheese. The washed rind brings real pungency, cellar and roasted onion, with a robust savory paste underneath that holds on the palate.
A long, savory finish with a meaty washed-rind depth that holds well past the swallow, brown butter and warm cream underneath.
Fresh cream and warm milk sit underneath everything, a reminder that this is raw cow's milk from cows grazing on Alpine grass and wildflowers.
Pronounced toasted hazelnut and brown butter through the middle of the palate, the signature of an aged washed-curd Alpine.
The brushed, washed rind brings a pronounced cellar and forest-floor character right into the edge of the paste, savory and faintly funky.
No heat or piquancy. This is a savory, gentle Alpine, not a sharp one.
Washed rind
Natural washed rind, brushed during aging, pungent and aromatic with a cellar and roasted-onion character. Edible, though most slice it away.
Vacherin Fribourgeois stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Medium-bodied Alpine reds and aromatic whites match the nutty, washed-rind savoriness. A dry saison or a peaty whisky also plays well with the brown-butter finish.
Crisp orchard fruit and a drizzle of honey lift the nutty paste, while cornichons and mustard cut the richness in the classic Alpine board style.
Video represents style and type of cheese - may not be an exact match in all cases.
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