When a whole region remains behind the stage curtains to let the name of a cheese shine in the limelights, that's proof of the importance that it gives to the art of good eating.
There is, for example, the world-renown
Gruyère AOC cheese, the smooth creamy
Vacherin fribourgeois AOC, and the authentic
"half-and-half" cheese fondue. But there are
also vegetables, delicate pastries, fishes in our
rivers and lakes, and wines whose scarcity is
their only flaw.
Our sole suggestion: come and taste the
Fribourg's specialties in one of the region's
fancier restaurants or a more rustic
atmosphere. Mark our word: you won't be
able to find words to describe such delights!
