Alpage des Paccots

Parc naturel régional Gruyère Pays-d'Enhaut - In summer, 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. This farm does not allow visitors, however it is possible to visit other alpages in the region.