Swiss Parks Network
Monbijoustrasse 61
CH-3007 Berne
Tel. +41 (0)31 381 10 71
Mob. +41 (0)76 525 49 44
info@parks.swiss
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.
Lösen Sie zwischen Mai und November Rätsel während einer Wanderung im Pays-d'Enhaut.
Alors que le clocher actuel date, à la base, de 1673, l'église fut reconstruite à plusieurs reprises. Elle fut rebâtie une première fois en 1567, puis de 1735 à 1739 et consacrée en 1738 par Monseigneur Duding qui la dédie à Saint Laurent. Des modifications furent apportées à l'édifice baroque en 1937, notamment par un haussement de la voûte. Cette église contient plusieurs oeuvres d'art importantes :- des vitraux du verrier fribourgeois Jules Schmid, datant des années 1960
- deux vitraux du verrier fribourgeois Netton Bosson, datant de 1989
- une chaire qui daterait du milieu du 17ème siècle
- un calvaire sculpté assez remarquable à l'entrée du choeur (18ème siècle probable)
- un baptistère de 1736
This architectural gem is tucked into the Coumatta forest. The forest has been protected from logging since the 17th century because of its role stabilizing the land and protecting against avalanches. The church, in its current form, dates to 1589, although the protestant religion has been practiced here since 1555. The stained-glass windows were installed in the mid 20th century. The interior, covered by a wood ceiling, features original white pine woodwork from 1590.Located next to the church, the vicarage was built in 1707 by the carpenter Joseph Goballet. The beautiful house, at first private, was bought in 1733 by the parish and thus became independent of Château-d’Œx.
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).
The electric factory allowed the industrial development of Montbovon village with a carbide factoy tannery and foundry.
Between two teeth and three valley
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.
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.
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.
The trail connects the two villages Estavannens and Grandvillard. In the latter the house of Banneret is located, which was built in 1666.
Built between 1619 and 1633, it was restored in 1999. Its rococo style high altar was created by artisan Charles Pidoux with the paintings by Gottfried Locher.
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.
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!
From Gros Mont to Charmey, via La Monse
From the Gros Mont to the Intyamon
An important group of crosses marking missions (spiritual retreat destinations and pilgrimages) and summits is located in Gruyère. Throughout the region, all villages and their surroundings are dotted with crosses, despite the fact the fact that in recent years the tendency has been toward suppression. These crosses, generally in wood or forged iron, are symbols of popular devotion. They represent an ancestral attachment to faith and stand as beacons of christianity on the landscape.
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,
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."
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.
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.
Vertical north faces and sculpted south-facing slopes
Built by Jean-Louis Dufour between 1873 and 1874 in Les Avants, the Grand Hôtel opened its doors to clients in 1877. Several famous guests have been known to stay here, notably Ernest Hemingway, who references Les Avants in his book Farewell to Arms. The 1930s economic crisis, forced the hotel to close its doors in 1936.In about 1927, Dorothy Braginton opened a boarding school for young girls in Montreux, close to Chatelard Castle. She called it the Ecole du Chatelard. Soon the building was too small for growing student population. So when the Grand Hotel des Avants closed, the girls moved in.Oak International bought the building in 1992 and founded "Le Chatelard Academy", a girls boarding school where students from around the world study human values and French.
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.
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.
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.
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.
From one side of the Gastlosen to the other, via the Col du Loup
Via Col du Loup and Grubenberghütte
From Gros Mont to Pays-d'Enhaut
