It is a cheese made from raw or thermised cow's milk, with an uncooked pressed paste2. It has a fat content of 28% and is made in wheels of 6 to 10 kg. It has a slight resinous smell and a slightly acidic, nutty taste. It is best eaten between October and March after maturing for 5 to 7 weeks. It is used in particular to prepare the fondue moitié-moitié and the fondue fribourgeoise.
It has had a protected designation of origin (PDO) since 2005. "Vacherin Fribourgeois" is a registered trademark belonging to the Interprofession du Vacherin Fribourgeois.