Fribourg is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy and complex. When fully aged, it tends to have to have small holes and cracks which impart a slightly grainy mouthfeel. To make a 35kg round of Fribourg, about 400 liters of milk is used. It is regarded as one of the finest cheeses for cooking, having a distinctive but not overpowering flavor.