Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All tagged Fribourg
Full of greens and cream, this classic soup from canton Fribourg is sure to warm your belly.
The version from Murten, this bready base is topped with slightly sour, slightly caramelized cream.
The savoury version of the bready Mont Vully classic, topped with bacon and caraway seeds.
The name is misleading—vin cuit (cooked wine) is actually a thick syrup made from boiling down pears, sometimes apples, and rarely grapes, until they become dark, sweet, sticky, and molasses-y. Traditionally, this was done in big copper pots over open fires.
