The winners of the 2019 edition are:
Florian Baer de Troistorrents (VS) et son père Jean-Mathieu Baer d’Etagnières
Christian Maillardet et Daniel Villard de Rolle, La Côte (VD)
Beautiful photos and more information follow.
Family rally “from the stable to your table”
Sunday 17 November from 10 am to 4 pm
Local products’ brunches
Chef Fuchs proposes two brunches on Sunday, November 17.
We needs you!
Registration are open !
Participants and judges
Who can take part?
– Professionals who work in the food industry: restaurateurs or cheese-makers for example.
– Amateurs who wish to enter their own recipes.
You know how to cook Cheese Fondue, but can your recipe prove best in the world? Take on the challenge by participating in the world’s global fondue competition.
Le Gruyère AOP – A cheese of tradition…
AOP, the mark of quality produce…
Le Gruyère owes its richness and characteristic flavour to prime-quality raw milk, taken from cows fed grass in summer and hay in winter, and made according to the refined taste of master cheese-makers.
Le Gruyère AOP makes a banquet
Le Gruyère AOP is a delicacy of the cheese board and is a base ingredient of both hot and cold savoury meals. In any case, fondue just isn’t fondue without Gruyère AOP.