TERROIR – Land of values and flavours
It is impossible to avoid the tempting culinary specialities in the region of Fribourg. From the Cuchaule AOP to the meringues with double cream and the inevitable “moitié-moitié” fondue, Fribourg is rich in gastronomy.
Regional produce of Fribourg
The canton of Fribourg has a great wealth and diversity of raw materials: milk, cereals, fruit and vegetables, but also vineyards and livestock are the basis for the production of excellent local products.
In Fribourg, the presence of an ancestral know-how of craftsmen and industrialists has made it possible to maintain a large part of the processing at a local level, allowing the maintenance of jobs and the creation of added value. Traditional recipes are still being used today, such as the numerous Bénichon products and the production of dairy specialities.
Thanks to this know-how passed down from generation to generation, the canton’s processors and craftsmen offer quality products, which are valued by the “Fribourg – regio.garantie” certification label and by Protected Designations of Origin (AOP) for six of them: Le Gruyère AOP, Vacherin Fribourgeois AOP, Poire à Botzi AOP, Cuchaule AOP, Jambon de la Borne AOP and Boutefas AOP.
The Association pour la Promotion des Produits du Terroir du Pays de Fribourg is the main partner in terms of regional produce in the canton of Fribourg. The aim of Terroir Fribourg is to undertake, coordinate and support appropriate measures in the field of the promotion of quality agricultural products from Fribourg.