A cheese as symbolic as Gruyère AOP, Vacherin Fribourgeois AOP is produced exclusively in the villages and alpine pastures of FRIBOURG REGION.
This semi-hard, cows’ milk cheese is fine and creamy. This delicious cheese may be eaten from a dish, as an entrée or as a dessert, and is particularly famous for being used in fondue.
Vacherin Fribourgeois AOP takes its name from "Vaccarinus", a word derived from Latin, meaning "little cowherd". The latter assisted the cowherd in milking and caring for the cattle. Thus le vacherin indicated a small cheese, which the cowherd produced for his personal use. Although this cheese had been known since the Middle Ages, it was not until the 19th century, with the arrival of village cheese dairies, that Vacherin Fribourgeois AOP began to increase in popularity. It continued to expand its growth up to 2005, when it was awarded the "Appellation d’Origine Contrôlée" and arrived at the success it enjoys today.