One is a soft, rich cheese contained in a grayish-yellow blanched bark rind and called "Vacherin Mont d'Or" Made from cow's-milk in France or Switzerland, usually in the Jura region, it typically contains 45 to 50 percent milk fat. It can be served cooked in its original packaging and eat like a Fondue.

The other one is an hard cheese, and called "Vacherin Fribourgeois". It is made in the Fribourg canton with cow milk and has a acidic, resiny flavor, with a varying strength depending on the age and type. It is also a basic component of various fondues (depending on the recipes).