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Vacherin Fribourgeois Alpage

$32.99/LB
The Father of Fondue. Not to mention the creamiest of all traditional Swiss mountain cheeses. Simply unwrap the cheese to inhale the grassy, alpine pastures of its origin. 95% of Swiss dairies have given up the production of raw milk Vacherin, making this version precious. Bound in cheese cloth and aged for 3 months. When young, it tastes of popcorn butter, with age in our caves it becomes uber-earthy. Wonderful melter, and great with California Cabernet.

Just the facts

Country Switzerland
Region Fribourg
Milk Type Cow
Pasteurization Unpasteurized
Rennet Type Animal
Age 2 -4 months
Cheese Type Swiss and Nutty
Wheel Weight 16 - 18 pounds
Pairing Recommendations

Pour a glass of...

  • Cabernet Sauvignon

    Full-bodied with no shortage of flavor. This grape is grown in almost every climate, which means lots of diversity across bottles.

    Old World Cabernet: Earthy with aromas of leather, hay, and dark dried fruits. Sometimes a hint of eucalyptus or violet.
    Pair with: Cheese with flavor that can stand up to this big wine. Alpine style cheeses like Comte or Appenzeller and some sweeter blues like Bleu d’Auvergne would make a good match.

    New World Cabernet: Characterized by bold oaky flavors and high levels of tannins. These wines are about as full-bodied as you can get, very jammy with flavors of reduced fruit.
    Pair with: Sweet clothbound cheddar or a Grana style cheese like Parmigiano Reggiano or Podda Classico.

     

Vacherin Fribourgeois Alpage zoom

Makes a great cheese plate with...