Fromagerie Gruyere

Xavier knows how crazy I am about cheese and how interested I am in how different ones are made so he took me too a cheese factory of Gruyere. Very cool!

Raclette at the Chalet in Gruyere

This is the famous dessert we heard so much of from Helene. It is meringue avec double creme de Gruyere. This one had ice cream too. You poor the double creme over the meringue. It melts in the mouth!

You put the melted cheese on bread or potato and eat it with cornichons, pickled onions and dried meat

This is the machine that melts the cheese

Even the tea they serve with cream and not milk, crazy!

Gruyere - This is Switzerland to me!

Chateau Gruyere on the hill top

This is the town of Gruyere! It is so small but I managed to take a lot of pictures because it has sooo much charm!

Fribourg

Since we were in the area we wanted to drive through Fribourg to see what it was like in case Xavier does he PhD there next year. The city is very old and has a really nice view of the mountains. The layout is confusing. Very hilly and many levels and bridges to get from one place to another. Not so bike friendly or car friendly! Gas is cheap in all of Fribourg and supposedly the housing too. Lots of really cute small farming villages and cheese factories around.

Salad with Mont D'Or Chaud

It looks like very serious business

All the presentation of food is thanks to Xavier. He likes to do that stuff, lucky for me!
Normally you eat this cheese over potatoes but I was trying to be healthy, haha...

MMmmm Mont D'Or Chaud!!

4. When it looks like this it is done and ready to go!

3. Place the cheese on a plate and place in the oven for 20-30min. Check it to see if it is completely melted.

2. Pour a glass of white wine from Jura in the hole

1. Start by wrapping aluminium foil around the base of the wooden mold. Make a well with a spoon in the center of the cheese.
   

More Tagine

Xavier really wanted me to make a sweet tagine from the cook book. We had it for lunch with a good red wine.