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  • It typically contains 45 to 50 percent milk fat (in dry matter), and is produced between August 15 and March 15, and sold between September 10 and May 10, and the Swiss Vacherin Mont d'or is generally made with pasteurised milk, while the French Vacherin du Haut-Doubs is unpasteurised[3][4]. — “Vacherin (cheese) - Wikipedia, the free encyclopedia”,
  • Vacherin Fribourgeois est nomen varietatis casei bubuli in Helvetia inventae. [recensere] Appellatio Originis Verificata. Caseus sub hoc nomine in Helvetia venundatus debet in regione delimitata et in modis definitis fieri; qui caseus ab anno 2006 appellationem originis verificatam habet. — “Vacherin Fribourgeois - Vicipaedia”,
  • Vacherin Mont-d'Or. E Vicipaedia. Salire ad: navigationem, quaerere. Sive de hac appellatione typica sive de alimentis huius nominis Ultima mutatio: 18:55, 17 Octobris 2008. Text is available under the Creative Commons Attribution/Share-Alike License; additional. — “Vacherin Mont-d'Or - Vicipaedia”,

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