Vacherin Fribourgeois

The rarest of Fribourg Vacherins.

Only a few dozen families in the Fribourg Pre-Alps still produce in the traditional, ancestral way. In their alpine chalet, they use a copper cauldron heated over a wood fire, with raw milk from the cows that graze on their surrounding mountain meadows, then press and drain their curds in hemp cloths.

We’re delighted and proud to be able to buy the Brodard family’s pieces from the La Guignarde alpine chalet above Lac de Gruyère, which produces some absolutely exceptional cheeses in the summer months.

Categorie

Semi-hard dough

Région

Switzerland

Lait

Cow

Terroir

Préalpes fribourgeoises

In the same family ...