VACHERIN FRIBOURGEOIS (Vuash-RAEn Free-bour-SHWUH)


Cow

Switzerland
SWITZERLAND-Famous for its important part in any kind of Fondue. Rolf Beeler's is one of the few left made in the traditional way: Clothbound and washed almost daily until the end of its affinage. The bumpy rind hides an extremely smooth and creamy paste, melts perfectly (of course). Make a fondue and pair it with a crisp white.