Vacherin Fribourgeois EXTRA AOP
This is a full-fat semi-hard cheese made from thermized cow's milk. It is produced in western Switzerland, predominantly in the Canton of Fribourg, and has a ripening period of around 12 weeks. The cheese has a smooth, creamy consistency and small, characteristic pea-sized holes. It smells fruity and aromatic, and has a light, spicy flavour.
Vacherin Fribourgeois BERG AOP
This cheese requires a slightly longer ripening period of between 9 and 25 weeks. After several months, it develops a creamy, aromatic depth. It makes an ideal dessert cheese and works exceptionally well with nuts, chestnuts and slices of apple.