Marc-Henri Horner, master cheesemaker at Fromagerie de Marsens Vuippens began making cheese in 1983. He gained certification from the Grangeneuve Posieux dairy school and, after apprenticing with two master cheese makers, eventually bought the dairy at Vuippens in 1991. Shortly after he took over the dairy he found an old photograph, the photo on the top right of this page, which would change his life. He had never seen cheeses like the one in the photo, and inquired about them to his colleagues. Replying that the cheeses were the traditional Vacherin of Fribourg, before industrialization, Horner was set on a mission to recreate Vacherin Fribourgeois in the traditional style. Using a recipe from the 19th century, Horner successfully revived the cheese of his ancestors. Production has increased from 40 wheels per month to 500 wheels per day. Horner gets his milk from 15 small family farms within 7 miles of the dairy. Herds are made up of a mix between red and black Holstein, all fed a silage free diet, ensuring the highest quality milk.
Vacherin Fribourgeois l’ancienne