Vacherin Fribourgeois is a fine, sophisticated and melting cheese that is key to Swiss cuisine. Along with Gruyère, it is a basic ingredient of the traditional fondue moitié-moitié (half and half cheese fondue), to which it lends a thick, creamy texture and a pleasant taste.

As a genuine regional product, Vacherin Fribourgeois is a subtle reflection of the full range of aromas from the flora found in the foothills of the Alps and on the Freiburg high plateau. The cheesemakers in the canton of Freiburg process the milk from local farms daily according to a traditional, unique and original recipe.

It adds up well with wine, such as Syrah and Rioja, two grape varieties that give even more taste to this cheese.