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Cheese from Switzerland, canton of Fribourg
Raw or once-thermised cow milk is seeded with the cheese's own cultures and set at 30–33 °C in a copper vat. The curd is cut, warmed only to 30–36 °C, pressed and brined, then bound with a gauze band or a spruce belt. It ripens at least nine weeks, first in a warm, damp cellar where it is rubbed with smear water, then in a cooler one. Made in 9 steps over 3.3 months. The longest step, finish in a cooler cellar, takes at least 2.1 months (Office fédéral de l'agriculture (OFAG) 2005) and runs at 10–16 °C (Office fédéral de l'agriculture (OFAG) 2005). Lactococcus lactis and Leuconostoc mesenteroides and Brevibacterium linens (selected or natural) and other smear bacteria on the rind do most of the fermenting.
| Main step | at least 2.1 monthsSet[cdc-vacfr] | Finish in a cooler cellar |
|---|---|---|
| Temperature | 10–16 °CSet[cdc-vacfr] | Finish in a cooler cellar |
| Cow milk · Raw, or thermised once; fat may be standardised; no silage in the cows' feed; worked within 24 h of the oldest milking[cdc-vacfr] | |
| Vacherin Fribourgeois cultures · Only cultures specific to the cheese, listed by the producers' group; a commonly used starter holds Lactococcus lactis and Leuconostoc mesenteroides[cdc-vacfr][bettera2023] | |
| Rennet[cdc-vacfr] | |
| Up to 20% of the milk volume | Drinking water · Added to the vat to wash out lactose[cdc-vacfr] |
| Salt · Brine or surface salting[cdc-vacfr] | |
| Gauze band or spruce belt[cdc-vacfr] | |
| Starter | cultures specific to Vacherin Fribourgeois; a common one holds Lactococcus lactis and Leuconostoc mesenteroides |
Total time across the recorded steps: 3.3 months
What changes: Cultures made only for this cheese go into raw or lightly heated milk in a copper vat
The milk may be thermised once; nothing may be removed or added except fat standardisation.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Vacherin Fribourgeois is a pressed, uncooked smear cheese, warmed only to 30–36 °C, so its paste stays soft and melts in water below 48 °C. Gruyère, made in the same canton, is cooked and hard. It is unrelated to Vacherin Mont-d'Or, a soft spruce-bound cheese of the Jura.
When made from raw milk, this is an uncooked cheese, so ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat it. Thermised versions are also allowed.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli when the milk is raw (risks ANSES names for raw-milk cheeses).
Every number is labelled with how it is known. How this atlas is made
The interprofession was founded in 1996, and the cheese was registered as an AOP on 22 December 2005; by 2025 about 109 cheesemakers, 40 of them on alpine pastures, and about 900 milk producers worked in the chain. Copper vats are required, though stainless vats in use before 22 August 1997 may stay until they are replaced.
