Ferme de la Sciaz

Parc naturel régional Gruyère Pays-d'Enhaut - Fabrice Isoz runs his dairy farm, La Ferme de la Sciaz, in La Lécherette situated at a lofty altitude of 1,450 metres in the commune of Château-d’Œx. Twenty or so cows provide the milk needed to make his speciality, Le Piat, a soft, washed-rind farmhouse cheese unique to the Pays-d’Enhaut. In winter he produces close to 250 individual cheeses. Some of these become the star ingredient in tartipiat, the Château-d’Œx version of the tartiflette – the classic French dish of melted cheese and potatoes – which is served up to the hungry skiers who flock to the slopes of the Vaud Alps.
In summer, Fabrice takes his dairy herd to their mountain pastures in Fenil-aux-Vaux. Their milk is used to make the famed L’Etivaz AOP, as well as raclette and curd cheese (séré). The Isoz family has also branched out into agrotourism, offering visitors a wonderful overnight stay on their mountain farm and much, much more besides!