Travel Reference
In-Depth Information
Cheese is still produced in a couple of traditional mountain chalets along the Sentier des
Fromageries, a trail that takes walkers through green Gruyères pastures. Ask at the Mais-
on du Gruyère for the brochure outlining the two-hour walk (7km to 8km).
LA MAISON DU GRUYÈRE
(
www.lamaisondugruyere.ch
;
adult/child Sfr7/3; 9am-7pm Apr-Sep, to 6pm Oct-Mar)
The secret be-
hind Gruyère cheese is revealed here in Pringy, 1.5km from Gruyères
.
Cheesemaking
takes place three to four times daily between 9am and 11am and 12.30pm to 2.30pm.
| Dairy
FROMAGERIE D'ALPAGE DE MOLÉSON
(
www.fromagerie-alpage.ch
,
in French; adult/child Sfr5/2; cheesemaking display 10am, restaurant
9am-7pm early May-end Sep)
At this 17th-century Alpine chalet, 5km southwest of Gruyères
in Moléson-sur-Gruyères (elevation 1100m), cheese is made a couple of times a day in
summer using old-fashioned methods. Both dairies sell cheese and serve fondue.
| Dairy
Sleeping & Eating
Cheese fondue is the natural star of every menu, irrespective of season (locals only eat
fondue in winter);
moitié-moitié
is a mix of Gruyère and soft local Vacherin.
LA FERME DU BOURGOZ $
( 079 252 74 51;
www.lafermedubourgoz.ch
,
in French; Chemin du Bourgoz 14; r per person, incl
breakfast Sfr45; )
You'll sleep well thanks to the authentic cheese dreams that a stay at
the Murith family's cheesemaking home encourages. Simple, cosy rooms and unbeatable
farm-fresh breakfasts, plus chunks of homemade Gruyère for sale.
| Farmstay
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