Presentation
For a long time, the production of Vacherin Fribourgeois was a seasonal affair. Milk was only made into Vacherin at two times of the year: in the spring, when the herd remained small, and even more so in the autumn, at the end of the season, when the quantities of milk were no longer sufficient to make Gruyère cheese.
The alternating rhythms sweep men and animals along in their wake. During the ‘poya’, people climb up to the mountain pastures in several stages. Then come the summer months, the desalp, which leads up to the autumn fairs, and the return to the plains to spend the winter in the stables. By necessity, this semi-hard, pressed cheese is eaten from September to April, especially in the cities after the winter season, as the main ingredient of fondue.
Rue de l’Industrie 3
Case postale 30
1630 Bulle
Christian Duc
The fondues are certified "Fribourg-regio.garantie."
