Cheese from mountain pastures

Our farmers have always grazed their cattle on mountain pastures between June and August. The flora and climate of these alpine meadows help obtain superior quality milk and our region has a wide range of speciality products on offer, the best known almost certainly being “l’Etivaz”

In the summer, you can visit these mountain pastures and typical chalets but also enjoy delicious breakfasts with homemade products and watch cheese being made using the traditional methods.
The altitude of the pasture is one of the many very strict criteria of the “L’Etivaz” appellation d’origine contrôlée. Given the traditional methods used to make this famous cheese - wood fires, no machines and utensils dating back to the Middle Ages - this renowned mountain pasture is able to make several different kinds of cheese.


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