CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) > RENNET COAGULATED - Hard Cooked (Swiss)

Vacherin Fribourgeoise


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.


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

Going in “solitary confinement” for the next 6 weeks.
(Getting the vac sack today)


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