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Switzerland · Cow’s milk · ENTRY 02

Vacherin Fribourgeois AOP

Creamy, milky and slightly resinous, depending on ageing. Supple and melting.

Origin
Canton of Fribourg · Cow’s milk · Uncooked pressed cheese
Texture
Supple and melting
AT A GLANCE

The cheese at a glance

Creamy, milky and slightly resinous, depending on ageing.

Milk
Cow’s milk
Family
Uncooked pressed cheese
Intensity
Medium
01
BEFORE SERVING OR COOKING

Prepare it well, without the jargon

Take out 30–45 minutes before tasting and cut only what you need to preserve the cheese.

IN PRACTICE, STEP BY STEP
  1. Inspect the cheese and rind before cutting: remove only packaging, wax or a rind identified as inedible. Natural rinds can often remain.
  2. Take only the amount you need out of the fridge. Cheese for tasting benefits from warming slightly; for a sauce, grate or finely slice so it melts without overheating.
  3. Use a clean, suitable knife: a thin blade for soft cheese, a sturdy knife or grater for hard cheese. Promptly refrigerate the remainder.
TERMS TO KNOW
Pressed cheese
cheese whose curds are pressed to remove more whey and create a firmer texture.
Coat
cover with sauce thick enough to remain in a thin layer on food or a spoon.
Set aside
temporarily put aside for later use in the recipe.
Ageing
maturation period during which cheese develops its texture, rind and aromas.
Allow to warm
allow food to gradually become less cold before serving or cooking.
02
WHEN HEATED

How it behaves in cooking

Melts smoothly with less stringiness; excellent for rounding out fondue or sauce.

AvoidAvoid high heat: grate or finely slice, then melt gradually to keep a smooth texture.

SÈVE MINI-RECIPE · STEP BY STEP

Vacherin potatoes

Total time · 30 min2 people

BEFORE YOU START

Weigh, grate or cut cheese before turning on the heat. Even cutting promotes uniform melting and prevents unnecessary prolonged cooking.

INGREDIENTS
  • 160 g Vacherin
  • 400 g potatoes
  • 1 shallot
  • chives
  • pepper
  1. 1

    Cook potatoes skin-on, then halve.

  2. 2

    Gently melt Vacherin with shallot and a spoonful of cooking water.

  3. 3

    Coat potatoes, add pepper and finish with chives.

HOW TO TELL WHEN IT IS READY

Use gentle heat and stop once the desired texture is reached; prolonged heat can separate fat from the cheese.

TERMS EXPLAINED
Pressed cheese
cheese whose curds are pressed to remove more whey and create a firmer texture.
Coat
cover with sauce thick enough to remain in a thin layer on food or a spoon.
Set aside
temporarily put aside for later use in the recipe.
Ageing
maturation period during which cheese develops its texture, rind and aromas.
Allow to warm
allow food to gradually become less cold before serving or cooking.
03 · GOOD PAIRINGS

What to pair it with

potatobreadpearcumincharcuterie
04 · SIMPLE IDEAS

Where to use it

half-and-half fonduecheese toastgratinsauce