The village’s first ever Double Cream Festival kicks off on Saturday June 4th and will culminate in the world record attempt on Sunday.
La Gruyère double cream is a speciality of the area and is often served with meringues, also made widely in the Fribourg region.
“Organizers were looking for a special event for the festival, and what accompanies double cream best but meringues?” local artisan chocolatier Richard Uldry told daily paper Le Matin.
Perhaps unsurprisingly, this particular record is not one that is frequently contested. It was set in 1986 by the Swiss village of Meiringen in the canton of Bern, where the meringue is said to have been invented in about 1600.
That meringue was 2.4 metres long and 1.5m wide.
On Sunday Gruyères intends to royally smash Meiringen’s record by constructing a 100 metre-long meringue in the classic Swiss ‘ripple’ shape, put together by nine artisan meringue-makers in the village.
Some 1,000 egg whites and 100 kilos of sugar will be needed to construct the giant meringue, predict organizers.
Once made, the sweet treat will be served with dollops of double cream to members of the public attending the festival.
The main aim of the festival is to “honour the richness of the gastronomy in La Gruyère and make double cream better known beyond cantonal and national borders”, organizers said.
The price of a ticket to the festival includes 10 tastings of double cream, served within different sweet and savoury dishes including truffles, soup, cakes and macaroni cheese.
The festival will also feature a cream-making demonstration, live folk music, a cow procession and an exhibition of cream spoons.