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Alpine cheese making

Alpine cheese making

Century-old Alpine cheese making is the result of good equilibrium between farming and nature preservation. The abundance of the Alpine flora gives its subtle aroma to the milk and to the cheese.
At "Lioson-d'En-Bas", Blaise Chablaix still makes cheese the traditional way: in a huge copper cauldron over a wood fire. Visits daily from the end of May to mid-September between 9.30 a.m. and 10.30 a.m. Don’t miss this opportunity to discover this ancestral handicraft still practised in our mountains.
Century-old Alpine cheese making is the result of good equilibrium between farming and nature preservation. The abundance of the Alpine flora gives its subtle aroma to the milk and to the cheese.
At "Lioson-d'En-Bas", Blaise Chablaix still makes cheese the traditional way: in a huge copper cauldron over a wood fire. Visits daily from the end of May to mid-September between 9.30 a.m. and 10.30 a.m. Don’t miss this opportunity to discover this ancestral handicraft still practised in our mountains.

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Office du Tourisme des Mosses
Route du Col des Mosses 106
1862 Les Mosses
Tel. +41 (0)24 491 14 66
info@lesmosses.ch
www.aigle-leysin-lesmosses.ch

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