The Vulcain Cider Farm
In Le Mouret, Jacques Perritaz keeps the traditional cider farm, Le Vulcain. A biologist by training, it was his passion for oenology that drove the craftsman to produce his own cider. The aim of the cider farm is clear: to capture the intensity of the flavour of the fruit and promote the diversity of produce from Fribourg in a beverage that is both delicious and refreshing.
The cider is available in several vintages, bearing the delightful names of "Premiers Émois" ("First Emotions") or "Trois Pépins" ("Three Pips"). A typical vintage, but also the favourite of Jacques Perritaz, is "Transparente": eloquent and intense, this cider works very well as an apéritif.
A piece of advice from the expert: in making fondue, cider can replace the white wine admirably, giving a lighter mixture.