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Vacherin Fribourgeois AOP: Its melting texture makes it a unique ingredient in fondues.

The marked character and flux texture of this cheese makes it an indispensable ingredient in some fondues. Its creamy consistency and light acid taste are the result of a maturation process of 9 to 12 weeks. The cheese masters of the Canton of Freiburg produce this cheese protected by a guarantee mark. In their rural dairies they make daily the cow's milk supplied following an old, original and unique recipe.
Switzerland Cheese Marketing, SL Spain, headquartered in Bern, is responsible for the promotion of Swiss Cheese in the Spanish and Portuguese markets. There are 430 varieties of cheese in Switzerland: in Spain we find Appenzeller®, Emmentaler AOP, Le Gruyère AOP, L'Etivaz AOP, Sbrinz AOP, Tête de Moine AOP and Vacherin Fribourgeois AOP. Swiss cheese does not use additives in its production, they are 100% natural, they are high in calcium and they are suitable for celiacs and lactose intolerant.