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Vacherin Fribourgeois Alpage

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...