Bénichon mustard is a typically Fribourgese specialty, with as many recipes as there are producers. It is at its best when spread on a generous slice of buttered Cuchaule AOP. This unique condiment is a blend of flour, mustard seeds, white wine, and above all, vin cuit—a thick syrup obtained by reducing apple or pear juice for over twenty hours. Its distinctive flavor also comes from aromatic spices such as star anise and cinnamon. To make a truly good Bénichon mustard, the mustard flour must be soaked in white wine for at least half a day.
Associated producers
Estavayer-le-Lac Region
Fribourg
Boulangerie-Pâtisserie-Confiserie Suard
La Gruyère
KDB Buchs - Boulangerie Buchs Echarlens
Confiserie Baechler, Fragnière et Menoud
Murten
Antoine Boulangerie-Confiserie
Romont
