You are a team player. On your own you are lovely, and next to Gruyère in a fondue pot you are hard to beat.
Cheese profile
- MildBold
- SoftFirm
- HomebodyExplorer
- SoloFondue crowd
- ClassicWild
The real cheese facts
- Origin
- Canton of Fribourg
- Milk
- Raw or thermised cow’s milk
- Type
- Semi-hard, wheels of 6 to 10 kg, 30 to 40 cm across
- Ripening
- Classic at least 9 weeks, Rustic up to 24 weeks
- Best for
- Fondue moitié-moitié, cheese board
Source: aop-igp.ch, cheesesfromswitzerland.com · Last checked 28.10.2026
Taste and texture
Creamy and velvety, with a fine texture and a fragrant centre. It melts very well, which is why it ends up in so many fondue pots.
How to eat it
It makes up half of every fondue moitié-moitié, in equal parts with Gruyère, and gives the fondue its thick, creamy texture. On its own it is a good cheese for the board. There are six versions: Classic, Extra, Rustic, Alp, Berg and Bio.
Did you know?
The name comes from the Latin vaccarinus, a little cowherd, and the word Vacherin has been around since at least 1420. Legend says a monk called Vaccarinus brought the recipe to Fribourg.
Vacherin Fribourgeois or Vacherin Mont-d’Or?
Only the first word is shared. Vacherin Fribourgeois is a semi-hard cheese from Fribourg that melts into fondue. Vacherin Mont-d’Or is a soft cheese from the Vallée de Joux in Vaud, sold in a spruce box from September to April and eaten with a spoon.
More about Vacherin Mont-d’Or AOP →How to keep it
Wrap it in cheese paper or waxed paper rather than cling film, so it can breathe, and keep it in the vegetable drawer of the fridge. Take it out about half an hour before you eat it.
Questions about Vacherin Fribourgeois AOP
Which fondue uses Vacherin Fribourgeois?
The classic fondue moitié-moitié: half Vacherin Fribourgeois AOP, half Le Gruyère AOP.
Is it made from raw milk?
It can be. The AOP rules allow raw or thermised milk.
How long does it ripen?
The Classic ripens for at least nine weeks. The Rustic stays in the cellar for up to 24 weeks.