Meetings and congresses

Switzerland Convention & Incentive Bureau

On the Vacherin Trail

Le Pont

Vaulion: Téléski Dent-de

Vaulion: Téléski Dent-de

Le Chenit: Le Sentier 1015m

Le Chenit: Le Sentier 1015m

Le Sentier: Hôtel-Restaurant 'Bellevue le Rocheray'

Le Sentier: Hôtel-Restaurant 'Bellevue le Rocheray'

Le Brassus: Col du Marchairuz 1449m

Le Brassus: Col du Marchairuz 1449m

Le Brassus: 1033m

Le Brassus: 1033m

Le Pont: Vallée de Joux - Le lac de Joux

Le Pont: Vallée de Joux - Le lac de Joux

Mont-d'Or Vacherin, a unique, creamy cheese, benefits from a reputation that stretches beyond the Swiss borders. The season for this cheese is between the end of September and April, and it has been handmade in the cheese shops here (and matured in traditional cellars) for over a century.

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Vacherin was invented in 1815 in France, in the region of Mont-d'Or, and the process used to make it was introduced to the Vall��e de Joux approximately ten years later. The village of "Les Charbonni��res" is home to several maturing cellars. Discover how these help to ripen the fresh Vacherin cheeses produced by specially equipped dairy farmers. The tour takes approximately 5 hours and aside from cheesemaking, you will see some breathtaking countryside!

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