Simply mouth-watering - Village of Gruyères

Gruyères

Gruyères castle and village, Pays de Fribourg

Gruyères castle and village, Pays de Fribourg

Gruyères castle, Pays de Fribourg

Gruyères castle, Pays de Fribourg

Lac de Gruyère

Lac de Gruyère

Try reaching the castle in the picturesque village of Gruyères without succumbing to the temptation of the wonderful restaurants along the way. It's not easy!

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First the Hostellerie des Chevaliers and then the Restaurant des Remparts. A few steps further on, and the Auberge de la Halle. Walking through mediaeval Gruyères is pure temptation. Try fine local delicacies such as "mûres à la crème"- (blackberries with cream) - wonderfully simple and just as tasty as the region's famous cheese. Produced since time immemorial and sticking religiously to the traditional recipe, gruyere cheese is produced locally yet enjoyed the world over. Everywhere you turn in this picturesque region you can watch this famous cheese being made, but don't let this distract you from a visit to the wonderful castle of Gruyères. And on the way back through the village, stop off at one of the many restaurants, where one thing is sure to be on the menu - gruyere cheese.

Information

Typically Swiss - fondue

Recipes for fondue are as diverse as the Swiss people. A particular favourite is the "moitié-moitié" or "half and half" (half gruyere cheese, half vacherin). For four people, you need:
  • 600-800g white bread, cut into 2-3cm cubes
  • 1 clove of garlic (crush slightly and rub around fondue pan)
  • 3 dl dry white wine
  • 3 tsp. cornflour (dissolve in wine and bring to the boil)
  • 400g each of Fribourg vacherin and gruyere cheese, grated (melt on a low heat, stirring gently)
  • pepper, kirsch schnapps (to taste)
For more about cheese, see under:
www.switzerland-cheese.com

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