Best Canton of Fribourg Foods
Gruyère is a cooked and pressed cheese made from raw cow's milk. On the exterior, the cheese has a grainy yellow to brown rind, while the interior is ivory to pale yellow in color. The Swiss version (AOP), a hard cheese with a salty and nutty flavor usually has no holes, while the French version (IGP) is required to have them, ranging in size from a pea to a cherry.
Gruyère must mature for at least 120 days in cellars so that it develops delicate aromas of caramelized apples, hazelnuts, and brown butter. It melts well, making it ideal for classic fondues, or, alternatively, sliced and consumed on its own and paired with a glass of light red wine.
MAIN INGREDIENTS
Moitié-moitié (lit. half and half) is a traditional cheese fondue originating from Fribourg. The name refers to the fact that the fondue is made with equal amounts of Gruyère and Vacherin Fribourgeois cheese, along with garlic, white wine, potato starch, black pepper, and Kirsch.
The fondue pot is rubbed with garlic – the clove is left in the pot and mixed with all the other ingredients except the Kirsch and pepper. The ingredients are stirred until smooth and creamy. The mixture should not come to a boil, but it should be left to lightly simmer.
OTHER VARIATIONS OF Fondue
Vacherin Fribourgeois is a traditional semi-soft cheese. It's made from raw cow's milk in Bulle and Fribourg. The cows graze only on grass and summer hay on the Alpine meadows. The rind is washed and has a pungent aroma. The interior hides an open, firm, and buttery texture.
The aromas are grassy and strong, while the flavors are buttery, nutty, milky, and acidic. It's difficult to find the cheese because it's produced only by a handful of local artisanal cheese makers. There are 6 varieties of Vacherin Fribourgeois: Classic (6-12 weeks), Extra (at least 12 weeks), Rustic (at least 12 weeks and up to 25 weeks), Alpage (12-25 weeks), Mountain (9-25 weeks), and Organic (at least 9 weeks).
Pair with
OTHER VARIATIONS OF Vacherin
Mont Vully is a Swiss cheese made from raw cow's milk. It's produced in the Canton of Fribourg. The texture of Mont Vully is semi-soft and delicate, while the flavors are mild, nutty, woodsy, and slightly piquant. As it ages (10 to 20 weeks), the cheese is regularly washed with Pinot Noir from local vineyards, giving it a reddish rind.
The cheese can also be recognized by a grape imprint on top of the wheel. The name of this cheese is a reference to Mont Vully, a hill in the Swiss Plateau. It is produced in 3 varieties – Classique (the original), Bio (organic), and Réserve (matured for 25 weeks).
Pair with
Cuchaule is a Swiss brioche-type bread with an amber color and a unique flavor. This specialty of the Fribourg region is made with flour, milk, sugar, butter, yeast, salt, eggs, and a pinch of saffron. It is typically baked for the Bénichon harvest festival, when it is traditionally spread with Bénichon mustard and butter.
The mustard is made with candied sugar, vin cuit, and spices such as cinnamon, cloves, and star anise. However, cuchaule can be consumed with anything sweet or savory – from jams and honey to cheese and peanut butter.
Jambon de la borne is a smoked ham prepared in the Swiss canton of Fribourg. Made with well-chilled, fresh pork leg that is carefully rubbed with salt, sugar, saltpeter, and spices such as pepper, cloves, juniper, and bay leaves, jambon de la borne must be left to rest in a mixture of salt and spices for at least 6 weeks before being smoked - strictly with wood-fired smoke.
This cured delicacy is best enjoyed as a starter paired with slices of bread, or as a flavor enhancer in various savory dishes. Jambon de la borne is also an inevitable part of a traditional meal prepared for Bénichon, Fribourg’s thanksgiving festival.
Fricâlin is a semi-hard cheese made from raw cow's milk that undergoes a total maturation period of approximately 28 weeks. The cheese forms a round wheel, approximately 30 cm (12") in diameter, 4 cm (1.5") in height, and weighing around 7 kg (15.5 lbs).
Its washed rind starts with a beige hue, turning brown as it matures, while the interior paste is compact and firm, varying from yellow to ivory depending on the season, with sparse small holes. Fricâlin offers a robust flavor profile, featuring fresh milky and nutty notes.
Arpitan is a semi-hard cheese crafted from thermized cow's milk. It is named after the regional language, Arpitan, which is spoken in parts of Switzerland, France, and Italy. It undergoes a three-month aging process in cellars, resulting in a cooked, pressed cheese with a flavor profile reminiscent of Appenzeller and Swiss Gruyère.
Typically, it is formed into 4.5 kg wheels.
Best Canton of Fribourg Food Producers
Walo von Mühlenen specializes in the production and maturation of Swiss cheeses, working with affineurs to age cheeses in optimal conditions. The company highlights traditional methods and regional cheese varieties, maintaining close relationships with small-scale dairies to ensure high-quality products.
They are known for promoting lesser-known Swiss cheeses alongside internationally recognized varieties.
AWARDS
World Cheese Awards - Gold
2024, 2023, 2022
World Cheese Awards - Super Gold
2024, 2023, 2022, 2021
International Cheese Awards - Gold
2024, 2023, 2022, 2019
BEST Walo Von Mühlenen Cheeses
AWARDS
World Cheese Awards - Super Gold
2022
World Cheese Awards - Gold
2024, 2022
BEST Le Gruyère Cheeses
AWARDS
World Cheese Awards - Super Gold
2024
BEST Käserei Niedermuhren Cheeses
AWARDS
World Cheese Awards - Super Gold
2023, 2022
World Cheese Awards - Gold
2024, 2023, 2022, 2021
AWARDS
World Championship Cheese Contest - Best of Class
2022, 2018
BEST Käserei Schafer Ag Cheeses
Fromagerie Moléson SA is a cheese producer based in Switzerland, specifically in the region of Gruyère. The company specializes in producing traditional Swiss cheeses, including Gruyère and Vacherin Fribourgeois. They use milk sourced from local dairy farmers to ensure the quality and authenticity of their products.
The fromagerie also offers cheese aging and ripening services, maintaining a deep commitment to preserving the heritage and methods of Swiss cheese-making.
AWARDS
World Championship Cheese Contest - Best of Class
2018, 2014
BEST Fromagerie Moléson Sa Cheeses
Best Canton of Fribourg Food Products
AWARDS
World Cheese Awards - Super Gold
2021
World Cheese Awards - Gold
2022
AWARDS
World Cheese Awards - Gold
2024
International Cheese Awards - Gold
2024, 2023, 2022
Affineur Walo Jura Mountain cheese is a product created by Walo von Mühlenen, a company renowned for its expertise in aging and refining cheeses. The cheese is made from cow's milk and reflects the rich traditions of Swiss cheesemaking. It is aged to develop a complex flavor profile, with creamy and nutty undertones and a smooth texture.
The aging process takes place in specialized facilities to ensure the cheese attains its characteristic depth of flavor and unique aroma.
AWARDS
World Cheese Awards - Super Gold
2023
World Cheese Awards - Gold
2024
Gruyère D'alpage Aop Caves De La Tzintre is a traditional Swiss cheese produced by Interprofession du Gruyère. This cheese is a variant of the renowned Gruyère, specifically made from the milk of cows that graze in the high alpine pastures around Vounetz.
The "d'alpage" designation indicates that it is crafted during the summer months when the cows feed on the rich alpine flora, contributing to its distinct flavor profile. Aging takes place in the Caves de la Tzintre, where the cheese develops its characteristic taste and texture.
AWARDS
World Cheese Awards - Super Gold
2022
World Cheese Awards - Gold
2022
AWARDS
World Cheese Awards - Super Gold
2022
International Cheese Awards - Gold
2022
Raclette du Valais AOP Valdor - Bagnes 4 - Liddes is a specific type of Raclette cheese produced by Cremo SA. This product is distinguished by its AOP (Appellation d'Origine Protégée) certification, which ensures that it is made following traditional methods in the Valais region of Switzerland.
The cheese is typically known for its creamy texture and strong, rich flavor, which makes it ideal for melting.
AWARDS
World Cheese Awards - Super Gold
2023
Vorderfultigen Gourmino Surchoix is a high-quality cheese produced by Interprofession du Gruyère. This Swiss cheese is renowned for its exceptional flavor and texture, which is achieved through traditional cheese-making methods. It carries the AOP (Appellation d'Origine Protégée) certification, ensuring that it meets strict standards of origin and quality.
The'surchoix' designation indicates that it is a premium selection, often aged longer to develop a more complex flavor profile.
AWARDS
World Cheese Awards - Super Gold
2022
Gruyère Aop Corsé 12 Mois is a premium Swiss cheese crafted by the Le Gruyère. This particular Gruyère has undergone a meticulous aging process of 12 months, which imparts a robust, intense flavor profile. The cheese is produced in the region of Orsonnens, adhering to the strict AOP (Appellation d'Origine Protégée) guidelines, ensuring its authenticity and high-quality standards.
The long maturation period allows the cheese to develop complex nutty and slightly fruity undertones, making it an exquisite addition to gourmet cheese boards and culinary preparations.
AWARDS
World Cheese Awards - Super Gold
2022
Gruyere Switzerland AOP extra made by Walo von Mühlenen Ltd. is a renowned Swiss cheese known for its rich and complex flavors. This cheese is aged for an extended period, often over 18 months, which contributes to its deeply savory profile with notes of caramel and a firm, granular texture.
It is crafted following traditional methods and adheres to the strict guidelines of the Appellation d’Origine Protégée (AOP), ensuring its authenticity and high quality.
AWARDS
World Cheese Awards - Super Gold
2022
AWARDS
World Cheese Awards - Super Gold
2022
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