Whether eaten as is, or in a fondue, it has a deeply intense flavour
Originally, the word "Vacherin" referred to a "little cowherd". Now, it is associated with one of the most popular cheeses in Switzerland.
Produced exclusively in the villages of the canton of Fribourg, Vacherin Fribourgeois AOP is distinguished by its fine paste and its subtly refined melt-in-your-mouth texture. One of its characteristics is its ability to melt at a low temperature, which makes it the key ingredient of fondue, served either warm or half and half (with "Gruyere AOP") with bread or potatoes.