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The capital of the Gruyère district was almost entirely rebuilt after a fire in 1805. This pretty little town of 18,000 inhabitants has preserved its heritage by adapting to its time: the whole is pleasant and homogeneous, the centre lively. The fortress with its towers is in excellent condition. The main shopping street is not lacking in charm. The town boasts strong culinary traditions. It is here that the best Gruyère cheese is produced, the double cream of Gruyère, the Bénichon mustard (a delight of flavours) or the botzi pears. See also the Part-Dieu convent, open to visitors all year round.
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