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Author Topic: Vacherin Fribourgeoise  (Read 993 times)

Offline GortKlaatu

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  • Location: Orosi Valley, Costa Rica
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Vacherin Fribourgeoise
« on: November 16, 2017, 07:20:25 PM »
My best bud asked if I could make this cheese, because it is his new most favorite cheese. I’d never heard of it. But research sounded interesting. So here’s my first attempt. Ready in 2 months.
« Last Edit: November 27, 2017, 07:21:33 PM by GortKlaatu »
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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Offline GortKlaatu

  • Old Cheese
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  • Location: Orosi Valley, Costa Rica
  • Posts: 631
  • Cheeses: 81
  • Goat milk?
Re: Vacherin Fribourgeoise
« Reply #1 on: November 27, 2017, 07:25:47 PM »

My ongoing process to create something similar to a Vacherin Fribourgeoise for my friend, Tommy. (It's his favorite cheese.)
This is it at 3 weeks--6 weeks to go.
Still have to come up with a name for it--maybe Suiza Tomás

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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Offline GortKlaatu

  • Old Cheese
  • *****
  • Location: Orosi Valley, Costa Rica
  • Posts: 631
  • Cheeses: 81
  • Goat milk?
Re: Vacherin Fribourgeoise
« Reply #2 on: December 13, 2017, 10:14:58 PM »
Going in “solitary confinement” for the next 6 weeks.
(Getting the vac sack today)
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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.
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