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Vacherin Fri-Charco
A semi-firm cheese with a washed rind, it has a sweet, fruity, lactic aroma, with a flavor of hazelnuts and salted butter.
Its name is a nod to the original Swiss Vacherin, but ours is made with pasteurized milk, giving it a milder taste.
This is one of the two cheeses we recommend for Swiss fondue; the other is Miranda.
- Pasteurized cow’s milk
- Refining time: 60 days
- Fat: 27% - Moisture: 48%
- Pairings: Mild red wine, orchard fruit
Award received for our Vacherin Fri-Charco
We are proud to have received numerous awards for the quality of our cheeses.
World Cheese Awards
- 2021 - 22 — Silver*
* In their respective categories.
Technical specifications
*subject to change without notice
Technical information | |
|---|---|
Manufactured format: | 3 kg wheel |
Product category: | Semi-firm surface ripened cheese. Washed rind |
Product description: | Rind: brown orange |
Specifications: | Fat: 27% |
Ingredients: | Pasteurized whole milk, salt, bacterial culture, calcium chloride, microbial enzyme. |
Milk: | Pasteurized cow’s milk |
Refining time: | 60 days |
Shelf life: | 90 days from packaging |
Allergen: | Milk |
Storage and transport conditions: | Keep refrigerated |
Product packaging: | Whole wheel: waxed paper |
Nutrition Factsfor 1 3 cm cube (30 g) | |
|---|---|
| Calories 110 | Daily value* % Daily value |
| Fat 8 g | 11 % |
| saturated 6 g | 32 % |
| +trans 0.3 g | |
| Carbohydrates 2 g | |
| Fiber 0 g | 0 % |
| Sugars 0 g | 0 % |
| Protein 7 g | |
| Cholesterol 30 mg | |
| Sodium 260 mg | 11 % |
| Potassium 30 mg | 1 % |
| Calcium 150 mg | 12 % |
| Iron 0.1 mg | 1 % |
| *5% or less is not much, 15% or more is a lot | |
Cheese preservation
Semi-firm & firm cheese Washed Rinds
To best preserve semi firm to firm cheese with washed rinds, store them in the fridge between 2-4 degrees in the paper provided.
The paper will get malleable every time it is unwrapped but will not lose its efficiency to keep the cheese fresh. It is very normal that a layer of white mold grows on the paste of the cheese, this is the natural process of the rind trying to form.
This mold is not harmful; you may remove a thin slice and keep consuming the cheese. The cheese will keep for 4-5 weeks refrigerated.
“dfg sdfg ds gdsf gdsg dsg dfsg dsg ds gdsg sd gdsg dsfg ds”
Philippe Boivin
“Kaiser Cheese”
“A cheese lover’s paradise. I could eat cheese here 6 days a week, accompanied by good bread from the neighboring bakery. ”
curiouspalate
Tripadvisor*Translated from German
