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.
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.
- Cheese cellar of Etivaz
- Ant trail
- Out and about in the Rubli / Pierreuse region
- Mike Horn treasure hunt
- Château-d'Oex: Swiss Historic Hostellerie Bon Accueil
- L'Etivaz: Hotel du Chamois
- Château-d'Oex: Camping Au Berceau
- Typical Swiss Hotels
- Château-d'Oex: Gourmet Hôtel Ermitage
- Château d'Oex: Hot air balloons
- Château d'Oex: Exhibition cheese dairy
- Gruyères / Moléson: Gruyères region
- Gstaad: Saanenland
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