Vacherin Fribourgeois

Vacherin fribourgeois

What it is

Fribourg's own fondue is made from this cheese alone, melted with water rather than wine and eaten with potatoes boiled in their skins instead of bread — a version that predates the wine-and-Gruyère fondue most people mean by the word. It works because the paste melts at a lower temperature than Gruyère and needs no acid to stay smooth, the same property that makes it the second half of a moitié-moitié.

In the kitchen

In a moitié-moitié keep it at equal weight with Gruyère and pull the caquelon off the flame before it simmers — Vacherin strings the moment the pot bubbles. Grate rather than cube it so it goes in and disappears fast.

Goes with

Potato Garlic Kirsch Nutmeg Black pepper Cornichon Beaufort

Same species

Abura-kasu Amourettes (spinal marrow) Spider steak Bastourma Flank steak Beef

In season alongside

Boudin blanc Pauillac lamb Ajvar Albacore Brocciu Brousse du Rove

Something wrong here, or missing? Tell us