What a cheese!

Tip 45: Pays d'Enhaut

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Etivaz cheese from Canton Vaud, Lake Geneva Region

Because Etivaz is best when the freshest milk is used, this cheese from Canton Vaud is made directly on the alp - spectators are more than welcome.

The herdsmen of Pays d'Enhaut know just what makes a good alpine cheese - a good strong and slightly fruity smell, with a little touch of hazelnut. Just like Etivaz - the little brother of the world-famous Gruyere cheese.
This rarity from Canton Vaud is produced in a truly traditional manner over an open fire on more than 130 alps between the glaciers of Les Diablerets and the vineyards of Lake Geneva, and matured in a modern cellar in the village of Etivaz, on the Mosses road. Take time to watch the cheese being made on the alps - visitors are welcome but don't expect to find out the recipe!
If you're looking for something a little bit different, then follow the "ant nature trail"- up to the cheesemakers, starting at the top station of the Chateau-d'Oex cable car.