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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.
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A meal, to be eaten with friends, which consists of Gruyère AOC cheese and Vacherin Fribourgeois AOC cheese melted together in a pan.
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"Jam", served at breakfast time and with the aperitif on Bénichon day. It is made using candied sugar, spice, fortified wine and mustard powder. It is eaten with cuchaule.
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Sweet saffron bread eaten with butter or Bénichon "mustard".
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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.
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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.
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Macaroni cooked in a cauldron over a wood fire with onions. Just before serving, cream and roughly grated Gruyère cheese are added.
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A pastry made of sugar and egg white. Usually tasted with La Gruyère double cream.
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A variety of small pears, typical of the Canton of Fribourg. Its juice produces the best "vin cuit". Cooked in a caramelised juice, it accompanies lamb stew on Bénichon day.
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Ham, dry sausage, meat smoked in open fireplaces in chalets or old farms.
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A fresh white cheese prepared with a special part of milk.
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This soup was prepared in chalets in the days when the shepherd had no possibility of obtaining fresh vegetables during the high pasture grazing season. It is mainly composed of wild mountain herbs, milk, potatoes, macaroni, cream and Gruyère AOC.
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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.
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A meal to be eaten with friends that consists of Vacherin Fribourgeois AOC cheese, melted in a pan and eaten with bread.
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A pear syrup used in pies and Bénichon "mustard".
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Do you know the names Freiburger, Traminer and Riesling Sylvana? These are just some of the speciality wines produced by the Vully wine-growers.
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Fish specialties can be savored in many Murten regional restaurants.
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All sorts of cake specialties are a part of the delicious varieties in our region.
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Welcome to Switzerland’s vegetable garden. Over 60 varieties of vegetables grow in the Great Marsh’s rich black soil.
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