Flavors of Switzerland > A taste of Fribourg
When a whole region remains behind the stage curtains to let the name of a cheese shine in the limelights, that's proof of the importance that it gives to the art of good eating.
All over the world Gruyère AOC is appreciated for its unique flavour. This popular cheese has been made for centuries in the countryside around the village of Gruyères, and today is still produced in the traditional way in the villages or in mountain cheese dairies.
A fairly hard cheese, it melts in the mouth according to how mature it is and will not be overlooked on any cheese platter. It is used in "moitié-moitié" fondue or vacherin fondue.
Thick cream skimmed off milk. Its aroma, its delicacy and its creaminess make it one of the region's specialities. Usually tasted with meringue or various berries.
A pastry made of sugar and egg white. Usually tasted with La Gruyère double cream.
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