The Classic is admired for its creamy consistency and its slightly acidic taste; owed to the 9 to 12 week maturation period in a damp cellar.
Thanks to its fine, melting texture, it is an indispensable ingredient of fondue made using pure Vacherin Fribourgeois, or as a great partner to the Gruyère AOP in the renowned half-and-half fondue (also known as Moitié-Moitié).