Fenil aux Veaux

Parc naturel régional Gruyère Pays-d'Enhaut - Once the cows are in their 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.
Please contact the alpage for more information about visiting dates and hours.