According to legend, it was the young cowherd Vaccarinus who invented Vacherin cheese in 1265 upon his return from Catalonia. He didn’t stop there and is also credited with creating the 100% Vacherin fondue shortly afterward. While its cousin, the moitié-moitié fondue, is widely known and celebrated, one must come to the canton of Fribourg—preferably the Gruyère region—to discover the pinnacle of melted cheese delicacy. Smooth and creamy, 100% Vacherin fondue is best enjoyed with bread or small potatoes, and naturally, a good glass of Vully wine.
Associated producers
Fribourg
Institut agricole de Grangeneuve - Magasin
La Gruyère
Fromagerie de Marsens-Vuippens
Coopérative fribourgeoise des producteurs de fromage d'alpage
Murten
Romont
