Vacherin with crème fraiche brightness in their pastes and the nutty, hammy, smoky, savoury pine-scented richness at their rinds. These are made at the Fromagerie Tyrode in L’Auberson using winter milk. The summer milk of the same cows is used to produce the outstanding Gruyere that we also stock.
Made with thermised cows milk and animal rennet in Canton de Vaud, Switzerland.
