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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.
www.switzerland-cheese.com
- Gruyères: Hôtel La Fleur de Lys
- Gruyères: Hostellerie St-Georges
- Gruyères: Hôtel de Ville
- Gruyères: Hostellerie des Chevaliers
- Typical Swiss Hotels
- Gruyères: Restaurant Le Chalet
- Pringy-Gruyères: La Maison du Gruyère
- Moléson (Gipfel): Restaurant de l'Observatoire
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)
www.switzerland-cheese.com
- Gruyères, Pringy: Modern exhibition cheese dairy
- Moléson Village: Alpine cheese dairy
- Les Paccots: Gourmet trail
- Gruyères: H.R. Giger exhibition (Science Fiction)
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