For my friends who thought I’d cop out and feature this
Let me just say that “V” is NOT for VELVEETA!
No, “V” is most definitely for Vacherin Fribourgeois.
Vacherin Fribourgeois is a Swiss semi-soft cheese made with raw cow’s milk in the towns of Bulle and Fribourg. The milk for the cheese is sourced from the Fribourgeois breed of cows that graze on the Alpine grass and wildflowers all the way through the late spring and summer. As early fall arrives, the cows are brought down to graze on grass and summer hay. That’s all they eat!
This traditional cheese making process ensures that Vacherin Fribourgeois has a pleasant nutty flavor underpinned by notes of fresh hay and milk. The inedible rind is stinky (it is!), but the cheese is not. The cheese itself is smooth and buttery.
Today Vacherin Fribourgeois is produced only by small number of artisanal cheese makers and is very difficult to find. Vacherin Fribourgeois is used in the best fondues, cooking and as a table cheese. It is a great melting cheese. Big and bold wines such as Burgundy, Bordeaux, or reds from the Rhone Valley in France will compliment the cheese well.
I would much rather try to SAY Vacherin Fribourgeois than to EAT that other stuff…the not-cheese.
Love it!
Brenda Williamson
http://www.AnEclecticAuthor.blogspot.com
Thanks, Brenda!
let me just say that your real friends know you better! Velveeta indeed. It’s not cheese! How cute that this one is made in Fribourg!!!!
Lori
I’ve been waiting all month for “V”!!!
That even looks good in the picture. The Vacherin, not the Velveeta (not cheese IMHO)
Ha! Denise, Vacherin and Gruyere make the best fondue!