Vacherin

The vacherin is a Fromage.

Origin of the name

The word derives from the Latin vaccarinus (small Vacher). The vaccinarius was a young cowherd appointed with the draft and the care of the Vache S ( vacca ). The name had to be allotted to small cheeses, that the small cowherd could raise while the adults dealt with largest cheeses (like the Gruyère).

Various vacherins

One differentiates various types of rather different cheeses called vacherin:

  • the Freibourgese Vacherin, produced in the canton of Freiburg (Swiss);

  • the vacherin of Haut-Doubs, produced in the French Jura;
  • the vacherin Mount of Gold, produced in the Swiss Jura;
  • the Vacherin of Savoy, produced in the valley of Aillon (Wallows) and towards Abundance.

Random links:Lascaris de Vintimille | Chorzów | Pharsale (town of Greece) | Economy of Finland | Albert Touré Mongolon | Cosmos_:_Un_voyage_personnel