|Country of Origin||
Animal rennet, Bacterial Culture., Partly skimmed raw cow's milk
Semi soft cow’s milk cheese with a firm and open texture, and a buttery and nutty flavour with a strong aroma. prized thanks to its creamy consistency and slightly sour flavour, the result of a ripening process of 9 to 12 weeks in a damp cellar. With its fine, melting mixture, it is an essential ingredient of genuine fondue using pure Vacherin Fribourgeois, as well as the preferred partner of Gruyère AOP in the famous half-and-half (moitié-moitié) fondue.