This pressed raw cow’s milk cheese from the Canton of Fribourg in Switzerland is part of the international threesome of great semi-firm cheeses of both historical and gastronomical note. Although perhaps less well known than Fontina D’Aosta from Italy or Morbier from France, Vacherin Fribourgeois is considered by many to have a nuttier flavor with greater depth of character than the other two. The Swiss have been making this cheese in small batches for centuries, much longer than they’ve been making their more mass produced and well-known Gruyere (which is similar but firmer and not quite as flavorful.) This tradition of small batch production continues today, and the result is one of the world’s great cheeses. Our Fribourg is aged to perfection by Rolf Beeler just outside the town of Baden. Melt it into fondue or make it part of a raclette. Or eat it at room temperature on a crusty bread. This is a big cheese that demands a big red wine or a thick Porter.