A semi-hard gourmet cheese made in Switzerland from unpasteurized cow's milk.
It is often confused with another cheese for France the Vacherin Mont d'Or.
It is made in the Fribourg canton of Switzerland where the Gruyère comes from.
The Vacherin Fribourgeois has a slightly acidic flavor, with a varying strength depending on the age and type. It is also often a basic component of cheese fondues, due to its ability to soften and melt at lower temperatures. This cheese goes well with a hearty red wine.