Au Gruyère is in the center of Geneva. To make a success of your fondues or to digest a raclette well, here is my favorite place: a creamery of Fribourg master cheesemakers created in 1952.

Passed down from father to son and from uncle to nephew, Fabrice Roy now owns the creamery, but his uncle George Oberson is never far away. “Half and half” fondue (Gruyère AOP and Vacherin Fribourgeois AOP) or a light, pre-cut raclette, you can order by phone and follow the advice to prepare your fondue.

But who says gruyère also says double cream with crispy and melt-in-your-mouth meringues, dried sausages, white wine, and Bénichon mustard.

In short, all of La Gruyère is in one place.