Any of several rich and creamy cow’s-milk cheeses from France or Switzerland, characteristically containing 45 to 50 percent milk fat. Vacherin Fribourgeois from the Swiss canton of Fribourg has a grayish-yellow rind and a pale yellow, semisoft interior. Its mildly acidic, resiny flavor is reminiscent of gruyère. Vacherin Mont d’Or, which is made both in France and Switzerland, has a rich, slightly sweet flavor. The ripest of these cheeses are often so runny that they’re eaten with a spoon. Vacherin d’Abondance and Vacherin des Dauges are French varieties that are soft and sweet-tasting. See also cheese.
