Vacherin cheese is a soft, creamy, and highly meltable cheese with a rich, buttery flavor.
It’s most famous in two varieties: Vacherin Mont d’Or, which is spoonable and often baked, and Vacherin Fribourgeois, which is firmer but still excellent for melting in fondues. This decadent cheese is commonly used in baked dishes, cheese boards, and traditional Swiss recipes.
However, Vacherin can be hard to find outside of Europe, especially raw-milk versions that aren’t available in the U.S. If you need a substitute that melts like Vacherin and delivers a rich, creamy texture, there are several options that will keep your dish just as indulgent.
We’ve tested different cheeses in baking, fondue, and melted applications to find the best replacements for Vacherin cheese. Whether you need a spoonable alternative, a firmer melting cheese, or a plant-based option, these seven substitutes will work beautifully in your dish.
7 Substitutes for Vacherin Cheese
Each alternative brings something unique. Some replicate Vacherin’s gooey texture, while others provide a similarly rich, buttery flavor for melting.
1. Brie – The Best Creamy and Mild Alternative
Brie is one of the best substitutes for Vacherin, offering a soft, creamy texture and mild, buttery flavor.
When warmed, Brie becomes smooth and spreadable, making it a great option for baked cheese dishes, fondues, and cheese boards. While it lacks Vacherin’s signature woodsy aroma, it still provides a similarly rich, melt-in-your-mouth consistency.
Best for: Baked cheese dishes, fondue, and cheese boards.
How to use: Replace Vacherin with Brie in equal portions. If you want a stronger taste, mix it with Camembert.
If Brie isn’t available, check out these other useful Brie cheese substitutes.
2. Camembert – A Richer, More Earthy Option
Camembert is a great alternative to Vacherin, particularly if you need a soft cheese with a bit more depth and complexity.
It has a bloomy rind and a creamy, gooey interior, similar to Vacherin Mont d’Or. The main difference is that Camembert has a stronger, more pronounced mushroom-like aroma. If you enjoy Vacherin’s rich texture but want a bit more earthiness, Camembert is a fantastic option.
Best for: Baking, melted cheese dishes, and cheese boards.
How to use: Swap Vacherin for Camembert in equal portions. If the rind is too strong for your dish, remove it before melting.
For more funky cheese alternatives, check out these Camembert cheese substitutes.
3. Reblochon – The Best Alternative for Tartiflette
If you’re making Tartiflette or another baked dish, Reblochon is one of the best substitutes for Vacherin due to its semi-soft texture and nutty, buttery flavor.
Reblochon melts beautifully, creating a rich, velvety consistency that enhances baked dishes. While it has a slightly more pronounced aroma, it provides the same indulgent, creamy mouthfeel.
Best for: Tartiflette, baked potatoes, and fondue.
How to use: Use Reblochon in equal amounts as a Vacherin substitute. If it’s unavailable, try Brie mixed with Fontina for a similar melt.
For more soft-ripened cheese options, check out these Reblochon cheese substitutes.
4. Fontina – A Smooth-Melting, Nutty Alternative
Fontina is a fantastic replacement for Vacherin, particularly if you’re looking for a firmer cheese that still melts into a creamy consistency.
This Italian cheese has a slightly nutty, buttery taste, making it an excellent option for fondue, pasta dishes, and baked recipes. It’s a bit firmer than Vacherin Mont d’Or but melts similarly, making it a solid alternative.
Best for: Fondue, pasta bakes, and creamy sauces.
How to use: Swap Vacherin for Fontina in equal portions. If you need a stronger flavor, mix it with Gruyère.
For more melt-friendly options, check out these helpful Fontina cheese substitutes.
5. Taleggio – A Pungent, Creamy Substitute
Taleggio is a strong-flavored, washed-rind cheese that melts beautifully, making it a great alternative for Vacherin Mont d’Or.
It has a creamy interior and a slightly tangy, funky aroma, giving it a complex depth of flavor. While it’s not as mild as Vacherin, it still provides a rich, gooey texture when melted.
Best for: Baked dishes, grilled cheese, and cheese sauces.
How to use: Use Taleggio in equal amounts as a Vacherin substitute. If you prefer a milder taste, blend it with Brie.
For more washed-rind cheese options, check out these Taleggio cheese substitutes.
6. Gruyère – The Best Substitute for Vacherin Fribourgeois
If your recipe calls for Vacherin Fribourgeois, Gruyère is the closest match.
Gruyère has a firmer texture but melts into a creamy, nutty consistency, making it an excellent replacement in fondue, baked dishes, and cheese sauces.
Best for: Fondue, cheese sauces, and gratins.
How to use: Replace Vacherin Fribourgeois with Gruyère in equal portions. If you need more creaminess, mix it with Fontina.
For more bold cheese options, check out these Gruyère cheese substitutes.
7. Saint-Nectaire – A Buttery, Semi-Soft Alternative
Saint-Nectaire is a semi-soft French cheese with a creamy, slightly tangy flavor, making it a great alternative for Vacherin.
It has a smooth, supple texture that works well in melted dishes and cheese platters, offering a mild, nutty taste with a hint of earthiness.
Best for: Cheese boards, baked dishes, and grilled cheese.
How to use: Replace Vacherin with Saint-Nectaire in equal portions. If you need more creaminess, blend it with Brie.
Frequently Asked Questions
Brie is the best substitute for Vacherin Mont d’Or in baked dishes. It has a similarly soft, creamy texture and a mild, buttery flavor that melts beautifully when heated. If you want a stronger aroma, Camembert is another great alternative.
Yes, Gruyère is an excellent substitute for Vacherin Fribourgeois in fondue. It melts smoothly and provides a nutty, creamy consistency similar to traditional Swiss fondue. For extra creaminess, mix it with Fontina.
Reblochon is a great alternative for cheese boards if you’re looking for a semi-soft cheese with a rich, creamy texture and nutty flavor. Saint-Nectaire is another excellent option for a buttery and slightly tangy finish.
Vacherin Mont d’Or is made from raw milk and aged for less than 60 days, which does not meet FDA regulations for imported cheeses. However, some American creameries produce pasteurized versions that closely mimic its rich, creamy texture.
