Since early March is definitely still winter here in Minnesota, an Alpine cheese is still in season. And when you’re sick of snow and slush, a cozy cheese like Vacherin Fribourgeois is just the thing to remind you that there are benefits to the cold. You probably wouldn’t have a bowl of French onion soup in July, which means you’d be unlikely to melt a thick slice of Vacherin Fribourgeois on top of such a bowl in that month, either.

This semi-firm, raw cow’s-milk cheese, another winner from Rolf Beeler, is a superb melter, as many Swiss cheeses are. (Go to town, fondue lovers!) Steven Jenkins compares it to Fontina, and I can definitely see some similarities. Though it has a washed rind, it doesn’t really have a big stink factor. Rather, the buttery, meaty flavor pleasantly coats the mouth and makes you want just one more taste. Pair it with some crusty bread (my favorite is the rustic loaf from Rustica Bakery) and snack away. A nice hunk with bread and a green salad would make a very satisfying lunch or light dinner.

Jenkins recommends enjoying Vacherin Fribourgeois with a big red wine from Burgundy, Bordeaux, the Rhône Valley or the Piedmont. I tasted mine the other night with my unfinished can of diet ginger ale, and wouldn’t you know, that match wasn’t bad, either!

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