Le Poivrin Vacherin Fribourgeois w/ Black Pepper

About this item

This is one of our Swiss favorites! Vacherin Fribourgeois is unctuous, slightly tangy and topped with a soft and creamy paste, its fruity notes and subtle bitterness are fully revealed at the end of a long ripening. The Le Poivrin version, aged by French affineur Herve Mons, has the added complexity of coursely ground black Madagasgar pepper added to it. It is an ideal melting and fondue cheese. Manufactured in the old tradition in a copper kettle, the milk must be processed at the latest 24-hours after milking. The milk cows are fed on natural fodder in summer and winter. The cheesemakers in the canton of Freiburg are known for their great ability and passion for their profession. They process the cow’s milk daily in their village creameries. The cheese is then made according to a traditional, unique, original recipe.