Signature speciality
In Fribourg, cheese fondue is THE culinary specialty that everyone must try. Made from its famous local cheeses, the Gruyère AOP and the Vacherin fribourgeois AOP, the half and half fondue is the great specialty of the Fribourg region. The fondue with pure Vacherin fribourgeois AOP is thicker and creamier, and is served with potatoes. It is a delicate dish and more complicated to cook because the vacherin does not support too much heat. No matter which one you choose, it will always be a convivial and tasty dish that will delight all the members of the table.
©Frédéric Grangier
Make your own “fondue moitié-moitié”
The recipe
©Les Marchands Merciers
