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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!
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!
Alpine Cheese tour and overnight at the alpine cheese chalet
A beautiful hike to discover the traditional Alpine cheese, Etivaz AOC. Dinner, a night's rest and breakfast in the mountain chalet whilst sharing the tasks of the cheese-makers.
Duration: hike is 1h - à 4h according to itinerary
Number of participants: 1-15
Season: june - september
Languages: German, English, French
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