The other Vacherin, a firmer cheese, is called Vacherin Fribourgeois. Originally from the Fribourg canton Switzerland, it is where Gruyère originates, is now produced under Swiss AOC in Valais. It has a slightly acidic, resiny flavor, akin to Italian Fontina, with a varying strength depending on the age and type. It is also a basic component lending character to fondues (depending on the recipe). Vacherin Fribourgeois has Swiss AOC status with 6 varieties being available:
- Classic (aged: 6–12 weeks)
- Extra (aged: minimum 12 weeks)
- Rustic (aged: minimum 12 weeks, but up to 25 weeks (6 months))
- Alpage (aged: 12–25 weeks)
- Mountain (aged 9–25 weeks)
- Bio (Organic) (aged: minimum 9 weeks)
This cheese is made between September and April.
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