Parc naturel régional Gruyère Pays-d'Enhaut
Cooperative of L'Etivaz AOP Producers
L’Etivaz AOP is made between 10 May and 10 October by 70 producers in their mountain farms across the Vaud Alps and Pre-Alps and situated at an altitude of between 1,000 and 2,000 metres. The cheese is made from milk delicately scented by the alpine flowers and plants that the cows feast on in their summer pastures. The age-old method involves heating the milk in huge copper vats over a wood fire, then leaving the cheese to mature for a minimum of 135 days. The Cooperative of L’Etivaz AOP Producers oversees both the maturing and marketing processes.
Renowned for its drive and commitment, the Cooperative was founded in 1932 with a view to boosting the quality and sale of L’Etivaz Alp cheese.
The Maison de L’Etivaz was built in 1994 and includes a shop, a large hall and slideshow that showcase this exceptional product. In 2012 the ripening cellars were extended and now feature a viewing gallery that offer visitors a behind-the-scenes look into the maturing process. In 2000 L’Etivaz AOP became the first cheese in Switzerland to be granted the Protected Designation of Origin label (AOC).
Producer
Parc naturel régional Gruyère Pays-d'Enhaut
Cours de lactofermentation
Atelier autour de la lactofermentation, méthode ancestrale de conservation aux bienfaits reconnus. Une initiation pratique et conviviale pour préparer des bocaux de légumes fermentés, dans un esprit de simplicité et de transmission.
Offer for groups
Parc naturel régional Gruyère Pays-d'Enhaut
Crésuz
This community is located on the slopes above Montslavens Lake, with an unobstructed view from its some 910 meters elevation. In the 17th century the village was completely destroyed by a fire. In 1667, the vicarage was the only building that escaped the flames. The Saint-Francois of Assisi Church was one of the first buildings rebuilt after the fire. It was constructed in late baroque style which is still visible today in the two interesting lateral altars found inside. The name Crésuz is from the latin cresta, meaning crest or hill. Today the municipality benefits from the development of regional tourism. Homes have sprung up in residential neighborhoods attracting population from the city of Bulle, not to mention a number of secondary residences.
Site
Parc naturel régional Gruyère Pays-d'Enhaut
Crésuz - Gruyères
The trials leads to Châtel-sur-Montsalvens in a superb course that is listed in the inventory of historical traffic routes in Switzerland. Afterwards the trail descends to the Broc chocolate factory and to Gruyère.
Theme trailHiking trailOther routes
Time required: 2 hours 15 minutesLength: 8.00km
Parc naturel régional Gruyère Pays-d'Enhaut
Crésuz - Gruyères par les Gorges de la Jogne
From the middle of the village the trail descends to the Lac de Montsalvens, then along the lake to the dam of Châtel-sur-Montsalvens - the first arch dam in Europe. The trail then leads to the little town of Gruyère.
Theme trailHiking trailOther routes
Time required: 2 hours 45 minutesLength: 9.20km
Parc naturel régional Gruyère Pays-d'Enhaut
Dâ Chapel
It is thanks to Jean-François Jaquet whose son miraculously survived an avalanche, that this chapel was constructed. The interior is decorated in immaculate neoclassic style. It evokes striped fabric with friezes and organic decoration and a faux arched vault. The Pieta dating from the end of the 19th century is located in middle of a small trompe-l’œil retable.
Historical building
Parc naturel régional Gruyère Pays-d'Enhaut
Daffodil trail in Les Avants
This signposted route, with no major difficulties, offers magnificent daffodil meadows in spring, and 360-degree panoramas - from the Alps to Lake Geneva via the Jura - all year round.
Theme trail
Time required: 2 hours 15 minutesLength: 6.00km
Parc naturel régional Gruyère Pays-d'Enhaut
De la fabrication à l'affinage
La fromagerie de Charmey accueille les groupes pour découvrir la transformation du lait en fromage. Fabrication, visite des caves d’affinage du Gruyère AOP et du Vacherin Fribourgeois AOP, suivies d’une dégustation concluent l’expérience.
Culinary
Parc naturel régional Gruyère Pays-d'Enhaut
Die Savurando im Naturpark Gruyère Pays-d'Enhaut
Lösen Sie zwischen Mai und November Rätsel während einer Wanderung im Pays-d'Enhaut.
Culinary
Parc naturel régional Gruyère Pays-d'Enhaut
Eglise Saint-Nicolas de Myre
Rougemont's Saint-Nicolas Church was built by Cluny monks in the late 11th century. The church's architecture has elements of Romanesque architecture (classical model Cluny Latin cross), as well as the Reformation and the Bernese presence (shortened transept, enlarged apse, single roof, Oberland-style steeple). We can also observe the revival of reformation art in the early 20th century (paintings by Correvon, Rivier et Delachaux).
Historical building
Parc naturel régional Gruyère Pays-d'Enhaut
Enney – Charmey
Between two teeth and three valley
Hiking trail
Time required: 5 hours 25 minutesLength: 15.10km
Parc naturel régional Gruyère Pays-d'Enhaut
EPF Grandjean Haut-Intyamon
EPF Grandjean Sàrl compte plusieurs domaines d’activité tels que le déchiquetage de bois, la vente de plaquettes, le commerce de bois, la vente de pellets, de copeaux de jardin, l'abattage, etc.
Artisanry
Parc naturel régional Gruyère Pays-d'Enhaut
Espace Ballon
From Icarus to Piccard, let yourself be wafted away and follow the history of lighter than air travel. Château-d'Oex has become the world alpine capital of hot air ballooning. The astonishing universe of ballooning will no longer hold any secrets.
Culture experience
Parc naturel régional Gruyère Pays-d'Enhaut
Estavannens
The village of Estavannens is registered in the inventory of federal sites of national importance for its two dense and homogenous hamlets made up of stone and wood houses from the 16th- 19th century.Since 1956, the Poya d’Estavannes has been an important event in Gruyères. This festival celebrates the ascent of livestock herds to their alpine pastures. The 7th edition took place in 2013.
Site
Parc naturel régional Gruyère Pays-d'Enhaut
Estavannens - Grandvillard
The trail connects the two villages Estavannens and Grandvillard. In the latter the house of Banneret is located, which was built in 1666.
Theme trailHiking trailOther routes
Time required: 1 hourLength: 3.10km
Parc naturel régional Gruyère Pays-d'Enhaut
Ferme de la Rosette
When Steeve Daenzer took over the family dairy farm in 2016, he decided to shift its core business to rearing suckler cows. He had long entertained the idea of offering customers a pasture-to-plate experience. In 2017, Steeve and his wife Caroline began putting these plans into action. They opted for Salers, a hardy breed of cattle renowned for its excellent maternal attributes. Since then, the herd has grown to 45.
For the better part of the year, the Salers in the care of Caroline and Steeve Daenzer feed on fodder from their farm, the Ferme de la Rosette in Château-d’Œx. In the summer months their cattle spend their time grazing on the mountain pastures surrounding the Les Preises alpine farm in Les Mosses.
The cattle are sent to the Les Moulins abattoir (Château-d’Œx), a cooperative chaired by Steeve, where they are turned into a selection of organic Ferme de la Rosette products. In addition to fresh and processed beef products, Caroline and Steeve also sell fresh pork and lamb, and a range of other farmhouse produce.
Producer
Parc naturel régional Gruyère Pays-d'Enhaut
Ferme de la Sciaz
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!
Producer
Parc naturel régional Gruyère Pays-d'Enhaut
Fin Hugon - Charmey
Open
From Gros Mont to Charmey, via La Monse
Hiking trail
Time required: 4 hours 30 minutesLength: 10.70km
Parc naturel régional Gruyère Pays-d'Enhaut
Fin Hugon - Enney
From the Gros Mont to the Intyamon
Hiking trail
Time required: 5 hours 30 minutesLength: 14.00km
Parc naturel régional Gruyère Pays-d'Enhaut
Fromagerie de Jaun
Every year, the Jaun cheese dairy transforms almost 2.3 million kilos of milk, all sourced from local farms in Jaun, Im Fang and Ablänschen, into an extensive range of products. Behind this impressive feat are Jean-Jacques Clément and his dedicated team of dairy workers, apprentices and shop staff.
Jean-Jacques Clément is passionate about his job. The number of visitors to his cheese dairy, which is located on the road that leads to the Jaunpass, is proof of the quality of his products. The secret of the cheese dairy's success – which the master cheesemaker frequently shares – is that everything here is made with love. The dairy's shop window is full of fabulous food, including several cheeses and dairy products with the Swiss Parks label. As required by the product specifications, the cheese dairy uses only milk from Jaun and Im Fang to make its Vacherin Fribourgeois AOP and Gruyère AOP. Jaco, as Clément is affectionately known, also produces traditionally churned farmhouse butter,
Producer
Parc naturel régional Gruyère Pays-d'Enhaut
Fromagerie de Montbovon
The Delacombaz family, artisanal cheese-makers, run both the cheese factory and Montbovon grocery store which features local dairy products. Our cheese operation works with about 1 million kilos of milk from 9 community dairy farmers per year. This milk is transformed into Guyère AOP ; Vacherin fribourgeois AOP ; Raclette Montbovon ; Pré Fleury ; Manguyon ; house yogurts ; butter ; fondue mixes, house, moitié-moitié and Vacherin Fribourgeois ; Gruyère double cream and sérac (whey cheese).Our store features all our products as well as an array of specialty products made in the Regional Nature Park and other regions. You will also find an assortment of wines, drinks, baked goods, meats, and other groceries.
Our cheeses and dairy products are labelled "Product of the Park" and are certified "Swiss Guarantee."
Producer
Parc naturel régional Gruyère Pays-d'Enhaut
Fromagerie Fleurette Sàrl
In 1988, Michel Béroud and his wife Hélène took over the running of the Fleurette cheese dairy and, with it, the production of its signature product, the Tomme Fleurette. This soft rind cheese cemented its fine reputation when it was named best bloomy-rind soft cheese at the 2001 Swiss Cheese Awards.
Even after 20 years and a host of awards, the master cheesemaker is as committed and passionate as ever to creating new specialities which celebrate all that the region has to offer. They include La Dzorette which is dusted with cut fir tree needles during the ripening process, Fromage des Forts, and K-Ré, a soft cheese with a Marc du Dézaley-washed rind. All of these can be bought directly from the cheese dairy.
To ensure the consistent quality of his products, Michel Beroud can count on twenty or so local farmer-suppliers from Rougemont. The delicate scent of wild flowers in the milk from their grass-fed cows lends the Fleurette cheese dairy products their unique and unmistakable taste.
Producer
Parc naturel régional Gruyère Pays-d'Enhaut
Funiculaire Les Avants-Sonloup
On July 8th, 1910 the idea for the funicular was born. Working at a frantic pace, civil workers completed the funicular in just 5 months. The track runs for 531 meters at an impressive slope of 54.5%. To make all this possible three works of art were constructed: a brick viaduct with eleven arches, two steel bridges to cross the Sonloup road, and a small culvert arch over the bobsled run. From the beginning, electric traction was chosen for the funicular and on December 14th, 1910, the first passengers took their seats in the 50 person capacity cars. With an hourly capacity of 500 people in each direction, the red funicular soon became an integral part of life in Les Avants. Renovated in 2012, the funicular is now an iconic symbol for the entire region.
Living tradition
Parc naturel régional Gruyère Pays-d'Enhaut
Gastlosen Tour
Vertical north faces and sculpted south-facing slopes
Hiking trail
Time required: 4 hoursLength: 10.90km
Parc naturel régional Gruyère Pays-d'Enhaut
Grand Tour des Vanils
The Grand Tour des Vanils is divided into 11 stages around the Park. The tour can be done in its entirety, in stages or by combining them over several days.
Hiking trail
Time required: 70 hoursLength: 158.00km
Parc naturel régional Gruyère Pays-d'Enhaut
Grandvillard
Located on the right bank of the Sarine, a strong pastoral economy and highly developed cheese market contributed to the wealth of Grandvillard. The result is a strongly urbanized village of narrow streets, with many opulent-looking buildings, stone facades, and late gothic style window frames. Follow the marked walking path, to explore this remarkable group of historic homes and farms of national interest ( such as the exquisite 1666 Bannaret home) .Well known in the region, Bounavaux cabin is a popular spot amongst nature lovers. Located at the west entrance of the Vanil-Noir Nature Reserve, it allows for easy access to the pre-alps and majestic beauty of the reserve. Managed by Pro Natura, the reserve is home to many interesting geologic elements, botanical wonders and diverse mountain fauna.
Site
Parc naturel régional Gruyère Pays-d'Enhaut
Grandvillard - Lessoc
The trail leads out of Grandvillard , then over the stream of Les Marais to below the waterfall and to the grotto, which is a place of Gruyère pilgrimage . In the village centre there is a well with its imposing cupola.
Theme trailHiking trailOther routes
Time required: 1 hour 15 minutesLength: 4.20km
Parc naturel régional Gruyère Pays-d'Enhaut
Grandvillard cheese dairy
The architecture of Grandvillard, which dates predominately from the 17th to 19th century, bears witness to the major contribution that cheesemaking made to the local alpine economy. Today, this remarkable stone and timber architectural ensemble is now classified as a heritage site of national importance. It is also the last remaining vestige of a now-extinct alpine civilisation that owed its existence to the production and sale of cheese.
The village, however, continues to uphold this age-old tradition. The current dairy was built in the 1930s and has since undergone renovation work, first in 2001 and later in 2010. Master cheesemaker Laurent Python uses milk from cows which graze on pastures perched at an altitude of between 750 and 1,500 metres to make his Gruyère AOP. The village’s 12 dairy farmers deliver a daily supply of milk that meets the most exacting quality standards. The annual milk yield of 1,800,000 kg is transformed into some 4,500 wheels of Gruyère AOP, as well as double cream and sérac (whey cheese). Laurent Python also makes Vacherin fribourgeois AOP; it took gold at the 2018 Swiss Cheese Award.
As well as cheesemaking facilities and ripening cellars, Grandvillard boasts a cheese shop and restaurant, le Pic Vert.
Producer
Parc naturel régional Gruyère Pays-d'Enhaut
Gros Mont - Abländschen
Open
From one side of the Gastlosen to the other, via the Col du Loup
Hiking trail
Time required: 4 hours 20 minutesLength: 10.70km
Parc naturel régional Gruyère Pays-d'Enhaut
Gros Mont - Mittelberg
Open
Via Col du Loup and Grubenberghütte
Hiking trail
Time required: 4 hours 20 minutesLength: 10.80km
