Description
#html-body [data-pb-style=HLXRFP1]{text-align:center;margin-top:10px;margin-bottom:10px;border-style:none}#html-body [data-pb-style=QQ6FO7G],#html-body [data-pb-style=SI3MPYC]{max-width:100%;height:auto}@media only screen and (max-width: 768px) { #html-body [data-pb-style=HLXRFP1]{border-style:none} }Vacherin Fribourgeois AOP d'Alpage has deep historical roots in Swiss cheese-making tradition, dating back to the 14th century. This cheese is produced exclusively in the canton of Fribourg, particularly in mountainous areas where cows can graze freely. Its AOP (Appellation d'Origine Protégée) designation protects the authenticity of the product, ensuring it is made according to traditional methods and with milk from animals fed exclusively on alpine pasture grass. The milk used for Vacherin Fribourgeois AOP d'Alpage comes mainly from Simmental and Fribourg breed cows, known for the quality of their rich and nutritious milk. During the summer, these cows graze on lush mountain meadows, contributing to the milk's unique aromatic profile, with a variety of alpine herbs and flowers. This diet is essential for achieving the cheese's distinctive flavor. Vacherin Fribourgeois AOP d'Alpage features a thin, rosy rind that varies from pale yellow to amber, depending on the aging process. The round shape, with a diameter of 30-40 cm and a thickness of about 6-7 cm, invites tasting. Inside, the paste is soft, creamy, and straw-yellow in color, revealing a velvety and rich texture. Pairings: Vacherin Fribourgeois AOP d'Alpage is an extremely versatile cheese. Perfect to enjoy on its own, it pairs beautifully with rustic bread and fresh fruits like pears and apples. It is also delicious in hot dishes, such as fondue (both moitie-moitie and pure vacherin versions). Excellent to pair with aromatic white wines like Chasselas or even with light and fruity red wines. It also goes well with local craft beers, creating a complete gastronomic experience. Storage: Keep refrigerated Processing: The production of Vacherin Fribourgeois AOP d'Alpage is a traditional art that begins with the milking of cows in summer, followed by the processing of raw milk. The milk is heated and inoculated with lactic cultures, then coagulated with natural rennet. The paste is hand-worked and placed in molds for aging. This cheese is a seasonal product, available between August and February, with maturation lasting from 3 to 6 months in cool and humid cellars, where the cheeses are regularly turned and washed with brine, helping to develop the rind and enhance the flavor. Other: Whole cheese size 37 x 8 cm Brand Vacherin Fribourgeois AOC Aromatic strength Concise Country of origin Switzerland Nutritional information per 100 grams fat (gr) 28.8 Saturated fat (gr) 18 Calcium (mg) 504 Calories (kcal) 396 Kilojoules (KJ) 1569 Carbohydrates (gr) 0 Proteins (gr) 21.6