Alpage de Chaude

Parc naturel régional Gruyère Pays-d'Enhaut - From June 1st to October 1st, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then 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.