Available by the half pound
This hard cheese is made in the heart of the Fribourg region from thermised cow’s milk and matured for at least 9 months. A brief period of brine salting is followed by dry salting to obtain a smoother-melting paste. Le Fribourg has a buttery texture, a generous paste with a typical taste, strong but mild, without aggressiveness. Its unique dark rind is decorated with the heraldic bird of the canton of Fribourg, a crane. Aromas of nuts and burnt butter with a classic alpine flavor.
Thermized Cow Milk