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Fribourg Region Gourmet Travel

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Fribourg Region Gourmet Travel www.terroir-fribourg.ch | www.fribourgregion.ch ENGLISH EDITION Fribourg Region Gourmet Travel 1 Summary 6 Cheese 16 Bénichon 28 Wines 32 Fish 38 Chocolate 44 Markets Impressum: Editors FRIBOURG REGION, Union Fribourgeoise du Tourisme, Fribourg Association pour la promotion des Produits du Terroir du Pays de Fribourg, Granges-Paccot Authors Laetitia Ackermann, Claude-Olivier Marti Design parallele.ch Pictures Frédéric Grangier - parallele.ch, Association pour la promotion des Produits du Terroir du Pays de Fribourg, Union Fribourgeoise du Tourisme, Pierre-Michel Delessert Printed in Switzerland, 2011 Discover the canton of Fribourg Welcome to FRIBOURG REGION, a countryside rich in culinary tradi- tions overflowing with diverse, idyllic landscapes. FRIBOURG REGION and the Association for the Promotion of Regional Products invite you to discover the treasures of the region, which are as equally available More information... in the countryside as on your meal table. FRIBOURG REGION Information Restoroute de la Gruyère (A12) Le Restoroute 174 1644 Avry-dt-Pont www.fribourgregion.ch Call center + 41 (0)26 915 92 92 Ouvert 7 jours sur 7 4 Produits du Terroir du Pays de Fribourg 5 Route de Chantemerle 41 1763 Granges-Paccot www.terroir-fribourg.ch Murten Estavayer-le-Lac DEUTSCHLAND Tafers Fribourg Schaffhouse Bâle Romont St-Gall Zürich Schwarzsee Bulle Charmey Moléson / Gruyères Châtel-St-Denis FRANCE Bienne ÖSTERREICH Les Paccots Lucerne Neuchâtel Berne Coire Fribourg Bulle Lausanne Geneva Sion FRANCE Lugano ITALIA 6 The Gruyère AOC 7 Taking its name from the magnificent region from which it comes; of the most sophisticated connoisseurs but is always ready for use in Gruyère AOC has been produced in our region since at least the many culinary recipes. twelfth century. This cheese made from unpasteurized cow’s milk Cheese benefits from the long traditional know-how of the master cheese www.gruyere.com makers and refiners. www.lamaisondugruyere.ch www.gruyere-alpage.ch a way of life It owes its distinctive taste, which is both subtle and sophisticated, to the quality of the pasture lands of the Fribourg countryside, to its traditional production methods and to an excellent maturation in the "Moitié-moitié" Fondue cellars, for up to 18 months. Each wheel is marked with the notation Gruyère AOC. Favorite fondue for Swiss people Despite the fact that the production area of Gruyère AOC extends For 4 persons In FRIBOURG REGION, cheese is much more than a culinary to the various regions of French speaking Switzerland, 50% of In the fondue pot, Vacherin Fribourgeois AOC, is always the tradition: it’s a way of life. Widely present in all its forms on the cheese are produced in the canton of Fribourg. From the many partner of Gruyère AOC. It gives the famous "moitié-moitié" touristic opportunities which are available, for those who wish to fondue its inimitable smoothness: the table, it is also at the centre of the customs of the region. discover the method of production of the cheese, educational routes - Rub the fondue pot with a clove of garlic. Mix 3 teaspoons of Why not come on a journey to discover the different speciali- to the demonstration cheese dairies passing by countless mountain corn flour in 3 dl of wine and bring to the boil. cheese dairies, are a delight for the taste buds and the eyes. - Add 400 g of grated Vacherin Fribourgeois AOC and 400 g of ties of the canton, through the high mountain pastures with grated Gruyère AOC and melt over a low heat whilst stirring their traditions, such as transhumance, the taking of livestock Gruyère AOC enjoys a reputation which extends far beyond our continually with a spatula. Add the kirsch and pepper according borders. It not only occupies a place of honour on the cheeseboards to your taste. up into the alps in the spring and the bringing of them down - Enjoy with small pieces of bread speared on a fork. for the winter. Important to have a local presence Olivier Philipona artisan cheese-maker, Vuadens Olivier Philipona welcomes us I make fresh cheese from to his cheese dairy at Vuadens, cow’s milk that are much in the heart of La Gruyère. enjoyed as well as the cheese known as Colombettes (after a This family man produces the historic chalet in La Gruyère), Cheese two flagship products that are which I invented. I called it Vacherin 8 Gruyère AOC and Vacherin like that because I felt it Fribourgeois AOC, as well as the important that the name of a Fribourgeois AOC 9 double cream of La Gruyère, cheese carry a local connection. sérac* and traditional yogurts. A cheese as symbolic as Gruyère AOC, Vacherin Fribourgeois Running one of the largest AOC is produced exclusively in the villages and alpine pastures Hard-working and conscien- cheese dairies in the canton, atmosphere here and I love of FRIBOURG REGION. This semi-hard, cows’ milk cheese is fine tious, Olivier Philipona knows Olivier Philipona’s cellars can to demonstrate my passion and creamy. This delicious cheese may be eaten from a dish, as all about cheese-making, stock up to 4000 cheese, each for the craft. When I manage an entrée or as a dessert, and is particularly famous for being having been a chalet herds- one around 35 kilos in weight. to get certain tourists to used in fondue. man from his youngest days: understand that there are no "That’s where I got the bug. His business also allows him holes in Gruyère AOC, then I Origins In a chalet with no electricity, to welcome groups for visits, am happy", jokes the cheese- conditions were more difficult, demonstrations and tastings. maker. Vacherin Fribourgeois AOC takes its name from "Vaccarinus", but there were plenty of good "I particularly enjoy having a word derived from Latin, meaning "little cowherd". The latter Fribourg Fondue times", he remembers. visitors. There is an authentic * A ricotta-like whey cheese assisted the cowherd in milking and caring for the cattle. Thus le vacherin indicated a small cheese, which the cowherd produced For 4 persons for his personal use. Although this cheese had been known since Particularly aromatic and creamy, Fribourg Fondue is made the Middle Ages, it was not until the 19th century, with the from a selection of Vacherin Fribourgeois AOC cheese at arrival of village cheese dairies, that Vacherin Fribourgeois AOC different stages of maturation. Easily digested, it is served began to increase in popularity. It continued to expand its growth warm, accompanied by potatoes or bread: The Fondue Train up to 2005, when it was awarded the "Appellation d’Origine - Rub the fondue dish with a clove of garlic before pouring Contrôlée" and arrived at the success it enjoys today. in 2 dl of water and heating over a low flame. Want to get away from it all? The "La Gruyère" Retro-Train takes you back in time and immerses - Add 800 g of grated Vacherin Fribourgeois AOC, stirring you in the authentic ambiance of travel from a bygone era. Embark for a gastronomic adventure in www.vacherin-fribourgeois-aoc.ch continuously with a spatula for 20 to 30 minutes. Add the heart of the Intaymon, whilst enjoying a delicious fondue and the not-to-be missed meringues pepper according to taste. with Gruyère double cream. - Place the fondue dish on the warmer over a tea light burner. In order to retain a creamy consistency and a balance of www.la-gruyere.ch flavour, the mixture should not exceed 50 °C. www.tpf.ch - Enjoy with small pieces of bread or potato on a fork. Mutschli A small, cows’ milk cheese from the A few specialities alpine pastures, Mutschli is available in several varieties. Whether plain, with From amongst the numerous cheese specialities that abound in FRIBOURG REGION, herbs, garlic or capsicum, it is a mild three are showcased here: Mont Vully, Beaumont and Mutschli. cheese, being relatively young. It remains only three weeks in the maturation cellar. Mutschli was created some ten years ago by Karl Müller in his alpine cheese dairy in Plaffeien, in the district of Sense. Mont Vully Perched at more than 1300 metres, the chalet and its surroundings offer an Taking its name from the mountain that unrestricted view of the Pre-Alps and the dominates the magnificent region of area is a paradise for hikers. the three lakes, Mont Vully is a parti- cularly aromatic, semi-hard cows’ milk Cheese Cheese cheese made in the village of Cressier. 10 It is thanks to the enthusiasm of Ewald Schafer that this cheese first became 11 available in 1994. The idea was to create a typical cheese exclusive to the village of Cressier, at the same time diversifying the gastronomic offerings of the FRIBOURG REGION countryside. It met with success. The flavours of wine Beaumont Available in three varieties, Classique, Bio and Réserve, Mont Vully is recognis- This soft cheese, made from unpas- able by its ivory colour and the bunch of teurised cow’s milk, is produced in the grapes stamped on its rind. The distinctive districts of La Glâne and La Veveyse, characteristic of this cheese is that it is in the west of FRIBOURG REGION. rubbed with Pinot Noir from the slopes A speciality that has become local, of Mont-Vully throughout its matura- Beaumont has been produced in our tion. This process gives it its inimitable, region since the beginning of the delicious taste. century. Its mild, slightly acid flavour means it can be used equally as a starter At table or as a dessert. It goes wonderfully well, Delicious on its own, Mont Vully is an quite simply, with a glass of wine and a essential for the cheeseboard of the most piece of bread.
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