The Master Cheesemaker
Frédéric Royer - Boujon Cheese Shop
For over 20 years, this man of passion has searched high and low through the Alpine pastures and valleys meeting local producers in order to select the very best cheeses. His expertise, experience and broad-mindedness make him an expert in his field. It is no coincidence that many great names in European gastronomy have entrusted him with making the selections for their cheese platters.
For La Laiterie, we have created a unique concept: fondues that are 100% regional, with the added experience of tasting the ingredients before they are cooked. Ideas that may appear simple but that create a totally new experience! The cheeses have been carefully selected and set aside. Their texture and flavour have been analyzed, tested and tasted to create an exceptional blend. Our Sommelier Franck Bernet has been in charge of making the wine selections. A comprehensive process of gastronomic creativity to offer you an exclusive fondue menu!
Undoubtedly a classic, but an exceptional one thanks to the care taken by the master cheese ripener. He selects with great rigour a Beaufort from a dairy cooperative, a Comté de chalet, a Swiss Gruyere and a Vacherin Fribourgeois to make a fondue with rich and intense flavours.
Wine Pairing: Apremont, Cuvée Lisa – Jean Masson
Swiss 50-50 fondue
This stronger flavoured fondue blends 2 "official" fondue cheeses, both from the Fribourg region: a Gruyère cheese aged for 12 months with an extremely supple, melt-in-the-mouth consistency offering distinct aromas: smoked, peanuts and a hint of onion.
And a Fribourg Vacherin matured for a little over 4 months, with a very soft, elastic texture. Slightly acidic, with gentle aromas of apricot, crème fraîche and a hint of chicory.
Please note that this Swiss fondue has a more distinct flavour than in Switzerland due to a longer ageing period: 12 and 4 months compared to 5 to 6 months for the Gruyère and a maximum of 3 months for the Vacherin. This shorter maturing period comes from the warmer cellar temperatures (Comté cheese is matured in a cellar with a temperature of 8°C and Gruyère cheese at a temperature of 14°C) which increases the speed at which the flavour develops.
Wine Pairing: Martigny, Les Bans - Gérard Besse
The same precision on the part of our master cheesemaker has gone into the choice of 2 cheeses to offer you a fondue with intense, rich flavours for what is simply a truly exceptional fondue containing: Comté cheese and Chalet Comté.
A really creamy fondue with a distinctive, although not strong flavour, achieved through a blend of 2 Beaufort cheeses produced in the Beaufortain valley. This Beaufort, aged for 12 months, comes from a dairy cooperative that brings several farms together. It always has a soft texture, pleasant on the palate, with aromas of melted butter, a hint of white chocolate and a touch of acidity originating from its yoghurt aromas. A rare mountain pasture Beaufort, produced at an altitude of 1,500 m in a place where the cows graze up to 150 grass varieties and where their milk is processed after milking, in the morning and at night.
Aged on average for 18 months, a hard cheese with delicate aromas and absolutely no aggressiveness, amazing aromatic qualities including dark chocolate, almond, honey and a brioche flavour.
Wine Pairing: Chignin Bergeron, Domaine Jean Vullien
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