Vacherin Fribourgeois vs Vacherin Mont d'Or
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.
Vacherin Mont d'Or
Facts
- Milk
- Cow
- Texture
- Soft
- Type
- Washed rind
- Rind
- Washed rind
- Country
- France
- Place
- Franche-Comté
Vacherin Mont d'Or is a soft cow's milk cheese from Franche-Comté, in France, packed in a round spruce box. A strap of spruce bark holds the wheel, because a ripe paste is too soft to stand on its own. The rind is washed, pink to amber, and often a little wrinkled. The interior is pale cream, and a ready wheel can be eaten with a spoon. A related cheese is made in Switzerland, but the cheese on this card is the one from Franche-Comté.