For your meal to be a real success, we are pleased to offer you the fruit of our passion: authentic and tasty cheeses. For more than 65 years, the Fromagerie Sciboz has been serving taste, quality and conviviality. We are located in Friborg, Switzerland, in the heart of a country that owes so much to the culture of cheese.
Discover our fondues ready to use, they will pack you and will make the happiness of a moment between friends or in family.
Let yourself be guided in the world of cheese
The famous Fondue Half-Half of m.Sciboz, is a big classic in culinary Fribourg' art. The original "ready to use" recipe was created in 1962 by my father, Gilbert Sciboz.She's elaborated by a big quality cheese's choice, she's easy, foolproof and quick made. Can stay in fridge 45 days ( 1-5°C) or can be put for 12 months in freezer.
The Vacherin's Fondue is another big classic in Fribourg's culinary art. More creamy than the Half-Half one, it is composed by a mix of different Vacherins, chosen by us for their refinement. It's cooked with wather, is eated lukewarm with bread or potatoes. It's easy , foolproof and quick made.
Soft crust cheese made by cow milk. Its paste is white and creamy. The crust is flowery. Refinement: 4 up to 6 weeks.
The Roquefort is a parsley paste cheese worldwide known. Coming from Aveyron's township ( south of France), it is made by a carefully treated raw sheep milk.This AOP artisan Roquefort has a full-flavoured taste perfumed by nutty notes.Best consumption period: between April and OctoberRefinement : around 5 months
Cheese producted in Emilie Romagne township. Made by raw cow milk. Its paste is pressed and cooked. Its crust is brown, natural and greased.Its flavor is salty and spicy. Refinement: between 24 and 30 months.