Fribourg fondue: moitié-moitié

Fribourg fondue: moitié-moitié

Half Gruyère cheese, half Vacherin – that’s how you make a Fribourg fondue, Switzerland's favourite. Exactly why this warm "cheese soup" became our national dish is unclear. Perhaps it is down to symbolism: just as the country comprises four languages and cultures, a fondue also brings together...more

La Tine – aquatic canyon with no abseiling

La Tine – aquatic canyon with no...

Technically easy with no abseiling! Whitewater playground in western Switzerland perfectly suited to beginners and water lovers. more

Bénichon Festival

Bénichon Festival

Bénichon is the name of the event celebrating the return of cowherds to...more

Vacherin Fribourgeois AOP

Vacherin...

This cheese is characterised by its distinctive flavour and reflects the...more

Fribourg fondue: moitié-moitié

Half Gruyère cheese, half Vacherin – that’s how you make a Fribourg fondue, Switzerland's favourite. Exactly why this warm "cheese soup" became our national dish is unclear. Perhaps it is down to symbolism: just as the country comprises four languages and cultures, a fondue also brings together various elements that make a greater whole. A fondue is shared democratically, and enjoyed with (plenty of) drink, laughter and chat.

La Tine – aquatic canyon with no abseiling

Technically easy with no abseiling! Whitewater playground in western Switzerland perfectly suited to beginners and water lovers.

Technically easy with no abseiling! Whitewater playground in western Switzerland perfectly suited to beginners and water lovers.

Bénichon Festival

Bénichon is the name of the event celebrating the return of cowherds to the flat lowlands after more than 4 months in the alpine pastures.

Bénichon is the name of the event celebrating the return of cowherds to the flat lowlands after more than 4 months in the alpine pastures.

Vacherin Fribourgeois AOP

This cheese is characterised by its distinctive flavour and reflects the entire palette of scents found in the flora of the Freiburgerland. Thanks to its melt-in-the-mouth and fragrant body, Freiburger Vacherin AOP assumes a high rank among cheese specialities. It continues to be made to an old, unique original recipe. As the base ingredient, it lends the "Fondue moitié-moitié" creaminess and flavour.

The creamy delicacy

As a genuine regional product, Freiburger Vacherin AOP is a subtle reflection of the entire palette of aromas of the flora found in the foothills of the Alps and on the Freiburg high plateau.