Vacherin Fribourgeois

Vacherin Fribourgeois (French pronunciation: [vaʃʁɛ̃ fʁibuʁʒwa], Vacherin of Fribourg) a Swiss semi-hard cheese made from thermised milk.

It is produced under Swiss AOC in the canton of Fribourg, where Gruyère also originates.

[1][2] It has a slightly acidic, resiny flavor, akin to Italian Fontina,[1][2] with a varying strength depending on the age and type.

It is also a basic component lending character to fondues (depending on the recipe).

Vacherin Fribourgeois has Swiss AOC status with 6 varieties being available:[3] The older the vacherin gets, the stronger the smell of ammonia due to microorganism activity in the cheese.