Moléson - Alpine Cheese Dairy

For centuries cows have been grazing on the slopes of the Moléson and their milk has been made into cheese, some of it directly on the Alp. The Alpine cheese dairy of Moléson cherishes and fosters this tradition. At an elevation of 1,132 meters, cheese cooks twice a day over a wood fire in a characteristic Alpine hut from the year 1686.

A Cheese Trail leads from Alp to Alp in the middle of the charming landscape. A short trip from Moléson to Pringy leads down to the show dairy Pringy, which produces a large amount of le Gruyère AOC cheese every day using modern techniques. Excellent information panels along the route provide insight into the secrets of cheese production.