Vacherin: Perbedaan antara revisi

| name = Vacherin

| image = [[Berkas:Vacherin du haut Doubs.jpg|250px]]

| othernames =

| country = [[Swiss]], [[Perancis]]

| regiontown =

| region = [[Pegunungan Jura]]

| town =

| source = [[Sapi]]

| pasteurised = Secara tradisional tidak

| texture = Lembut

| fat =

| protein =

| dimensions =

| weight =

| aging = 4-6 minggu

| certification = AOC<ref name="encyclopedia">{{en}} {{cite book | author=Harbutt, Juliet | title=The World Encyclopedia of Cheese | publisher= Anness Publishing Ltd | year=2006 | id=ISBN 978-1-84309-960-4}} Page 105.</ref>

'''Vacherin''' adalah [[keju]] yang dibuat dengan menggunakan [[susu]] [[sapi]] dari [[Pegunungan Jura]] yang terletak di negara [[Perancis]] dan [[Swiss]].<ref name="encyclopedia"/> Kedua negara tersebut sama-sama memproduksi keju ini.<ref name="encyclopedia"/> Ada dua tipe keju Vacherin yang dikenal yaitu ''Vacherin Mont D'Or'' dan ''Vacherin Fribourgeois''.<ref name="encyclopedia"/> <ref name="Cheese&Wine">{{en}} {{cite book | author=Fletcher, Janet | title=Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying | publisher= Chronicle Books LLC | year=2006 | id=ISBN 978-0-8118-5743-7}} Page 133.</ref> <ref name="handbook">{{en}} {{cite book | author=Axler, Bruce H. | title=The Cheese Handbook | publisher= Hastings House, New York | year=1968}} Page 166.</ref>