Gruyère vs Vacherin Fribourgeois
Gruyère
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Switzerland
- Place
- Fribourg
- Status
- AOP
Gruyère is a hard cow's-milk cheese from western Switzerland, centered on the canton of Fribourg and a defined neighboring zone. A true Swiss Gruyère has few holes, or none.
Vacherin Fribourgeois
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Washed rind
- Country
- Switzerland
- Place
- Fribourg
Vacherin Fribourgeois is a semi-hard cow's milk cheese from Switzerland. The name points to Fribourg, and the wheels are pressed rather than cooked in the way a very firm Alpine cheese is cooked. A washed rind covers a supple ivory paste that can show small openings. Young cheese is mild and sliceable. Longer aging makes the paste softer, creamier, and more aromatic, which is why fondue cooks prize it.