Travel Memories - Gruyère - The Cheese

Traditionally, Gruyère is an alpine cheese. This means that the cheese is made from cow's milk which grows in the alpine pastures, or on soils 700 m above sea level, transformed on the spot during the summer period, that is to say from May To October. In the autumn, the herds descend from the mountain to be regrouped in the village, it is the transhumance. 

Since the mechanization of crops and milking, better management of herds, cows can produce milk throughout the year. This type of cheese, known as mountain cheese, is made in artisan cheese factories and cooperatives. 

To understand the history of this cheese and its manufacturing methods, it is interesting to walk along the cheese path and finish the route with the demonstration cheese dairy. The trail divides into two easy 2-hour trails each with a 450-meter drop across the farm roads and meadows. 

In Moléson-Village, you can choose to reach the summit of the Moléson at 2002 m by ski lifts, return by the other route, or come back by bus. 

For more informations :

https://fr.wikipedia.org/wiki/Ch%C3%A2teau_de_Gruy%C3%A8res
https://www.myswitzerland.com/fr-ca/fromage-d-alpage-plaisir-gastronomique-venu-des-alpes.html  
https://www.lamaisondugruyere.ch/visites-decouvertes/le-sentier-des-fromageries/