This semi-soft, uncooked, pressed washed-rind cheese is made from pasteurized milk. Its two-month ripening time and brine-washed rind give it a yellow-orange colour, and it is partially covered in a very thin white bloom. Its cream-coloured interior is dotted with tiny, irregular holes, and it has a supple, creamy texture. It has a lactic and fruity taste and aroma with hints of hazelnut and salty butter.
This cheese is similar to Switzerland’s Vacherin Fribourgeois. Vacherin Fri-Charco takes its name from a combination of “Fri” for Fribourg and Fritz Kaiser, owner of the cheese shop, and “Charco,” honouring the role of the Charrière et Compagnie Ltée (Charco) farm in creating the cheese.
Vacherin Fri-Charco is available from the cheese maker, in specialized cheese shops and in some supermarkets.