Belles Combes Dessus

Parc naturel régional Gruyère Pays-d'Enhaut - From June 1st to July 5th, when the herd are in their mountain pastures, each morning the cheese-maker himself makes cheese over a wood fire. Then the cheese is aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'Etivaz AOP alpine cheese producers cooperative.
Attention: the dates below may change, please contact the alpage for more information.