This hard cheese is made in the heart of the Fribourg region from thermised cow’s milk and matured for at least 9 months. The milk comes 100% from Fribourg farms, all of which are certified IP-Suisse. With “Le Fribourg”, the Milco cheese dairy pays tribute to regional cheese-making know-how with a traditional recipe. As in alpine pasture production, it is then seeded with yeast grown on whey as in alpine production techniques, and curdled with natural calf rennet. These 2 steps are essential for the quality of the cheese, both to obtain soft, non-crumbly pastes, and to develop distinctive, bold flavours that express the uniqueness of this region. A brief period of brine salting is followed by dry salting to obtain a smoother-melting paste. Thanks to this combination of terroir and tradition, “Le Fribourg” has a buttery texture, a generous paste with a typical taste, strong but mild, without aggressiveness. Its unique dark rind, decorated with the heraldic bird of the canton of Fribourg, a crane, will make it the centrepiece of your cheese counter.