Milk: Cow, Raw Milk
Country: Switzerland, Valais
Accompaniment: Fruity red, slightly off-dry whites, ales
Originating in the Fribourg canton in Switzerland it is now produced in the Valais canton region (known for its great ski resorts). The cheese is aged for 3 to 4 months. It has a very smooth flavor pattern with hints of grass and a slight acidity.
Like all good Swiss cheeses, it is raw milk and is only produced from milk produced by cows grazing alpine meadows. The rind is brushed and washed which produces a slightly smelly rind which is certainly not unpleasant.
Vacherin is a great melting cheese and an integral part of the Moitie/Moitie fondue mix (half/half Vacherin and Gruyere), but is also very good with apples and pears or just on a piece of crusty bread.