Page 37 - DIVA 1 2023

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parents and children. I of Gruyère cheese, with levels of maturity
wanted the experience from three months to one year. The young
of speaking with them, cheese is easier to melt, however, whilst the
understanding their mature cheese has a stronger taste. Vacherinin
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desire to share their Fribourgeois is less known worldwide. It is a
precious product and softer cheese than Gruyère, rated as mild-hard
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feeling a sense of unity or semi-hard. Whist it is famous for fondues,ues,
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Swiss fondue strong. appellation d’origine protegée (AOP).
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The festival’s slogan was The first cheese fondue festival was organizeddd
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‘motié-motié’, and I am by 19 different cheese producers, using these
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sure you have all tasted two varieties. Each producer presented leasttt
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United in “Moitié-Moitié”? the fondue of that name but what does it mean? two or three different fondues, with theireir
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it’s bigger - it’s called the Welsch ! Traditionally, it refers to the proportion of two family secrets behind them. I went there too
cheeses used in a classic Swiss fondue: half taste all those fondues and to talk with the
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should be the world-famous Gruyère cheese, cheese producers to try to learn their secretsets
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and half should be Vacherin Fribourgeois.s. or recipes. I did learn some: for example, I
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By Evelina Rioukhina This last should not be confused with another noticed that each fondue tasted different,t,t,t,
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Vacherin - Vacherin Mont d’Or, which is a even if it was always marked “moitié-moitié”.
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An unusual cheese event in Fribourg gatheredd One “must” of the show was the robot-fondue-fondue different variety of cheese from Canton dede So why would it be different?
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crowds for four days. The event was about by the name Buébot. The robot literally did. The robot literally didThe robot literally did Vaud. Gruyère and Vacherin Fribourgeoisss
cheese fondue, and Fribourg was declared everything from taking the cheese, cutting the both originate in Canton Fribourg, although Firstly, while the production of each cheese
the capital of fondue as a result of the event’s pieces, grating it, putting on the oven, stirring their production goes far beyond the Canton’s type is similar, the taste differs depending on
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success. Traditional Alpenhorn opened theee it in the proper “comme il faul” manner, adding borders. the grass that the cows consume, the altitude
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show, which was conducted in the 15-metree pepper and wine and stirring again, and then of the pasturage and many other factors
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high building in the George Phyton central ladling out the fondue to visitors. Whilst the Gruyère cheese is almost a national cheese and secrets. Taste is also affected by small
square, specially inaugurated for this occasion. robot was fascinating, I declined its offer as, and perhaps the most known in the world. variations in cheese production, in how the
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There were long queues during all four days for me, something much more important Its production dates to the village of Gruyèree fondue is made, the other ingredients and
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of the event, which turned to be much more was missing. It lacked a human touch, the at the beginning of the 12th century: almostt even the way the cheese has been stirred. Just
successful than expected. pride of cheesemakers from grandparents to a millennium ago. There are many varieties slightly different proportions can give a totally
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