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Vacherin Fribourgeois AOP

      Vacherin Fribourgeois
      Fribourgeoi













Vacherin Fribourgeois AOC is a Swiss semi-soft cheese made with raw cow’s milk in the towns of Bulle (Canton Vaud) and Fribourg (Canton Fribourg in west-central Switzerland). This cheese is also made in other parts of Switzerland including the Jura Mountains on the border of France.

The milk for the cheese is sourced from Fribourgeois breed of cows that graze on the Alpine grass and wild flowers all the way through the late spring and summer. As early fall arrives, the cows are brought down to graze on grass and summer hay. No other fodder is given to the cows except the Alpine meadows.



Description



This traditional cheese making process ensures that Vacherin Fribourgeois has a pleasant nutty flavour underpinned by notes of fresh hay and milk. Vacherin has an unpalatable natural and brushed washed rind with a stinky aroma, but it does not overpower the lovely smell of the cheese. The interior of the cheese is straw coloured with an open and buttery texture.

Today Vacherin Fribourgeois is produced only by a small number of artisanal cheese makers and hence is very difficult to find. It has a Swiss AOC status with 6 varieties available: Classic (aged 6-12 weeks), Extra (aged minimum 12 weeks), Rustic (aged minimum 12 weeks, but up to 25 weeks (6 months)), Alpage (aged 12–25 weeks), Mountain (aged 9–25 weeks) and Organic (aged minimum 9 weeks).



Cooking



Vacherin Fribourgeois is used in fondues, cooking and as a table cheese. It is a great melting cheese, so try it on grilled sandwiches, potatoes or over steamed vegetables. Big and bold Burgundy’s, Bordeaux or reds from the Rhone Valley in France will compliment the cheese well.




Certification



Local classification

AOC (Appellation d'origine contrôl) (Ch). Year of registration 2006


Organic production



  Partial


Vegetarian



  No


Dietary product



  No


Lactose-free product



  Yes



NUTRITIONAL VALUE




Calories



   375 kcal per 100 gr.


Protein



   26 - 30 gr. per 100 gr.


Fats



   17 - 30 gr. per 100 gr.


Fat in dry matter



   45 - 50 %



MACRONUTRIENTS




(K) Potassium



  570 - 650 mg. ( + 593% )*


*(the difference from the average value)



Statistics



6,9 -  Individual visits per month (average)
223 -  All individual visits
04 09 2016 -  Date of publication of this article
18 01 2017 -  Date of last edit


Vacherin Fribourgeois. Foto № 1
Vacherin Fribourgeois. Foto  № 2
Vacherin Fribourgeois. Foto  № 3
Vacherin Fribourgeois. Foto  № 4



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