This page contains a Flash digital edition of a book.
FRENCH SWITZERLAND Up until the late 1980s, all the turning


was done by hand. Since each wheel of cheese weighs more than 77 pounds, the cheesemakers had to be very fi t. “Workers would spend all day in the


cellar,” Porchet said. Now a machine quickly flips the


cheese wheels and sprays the saltwater bath over each one. It can process 100 wheels an hour. Despite


technological changes,


cheese has been made in nearly the same way in Gruyère for hundreds of years, and Porchet doesn’t see it changing any time soon. “It’s a traditional cheese and we want


to continue to say to the visitors that it’s natural cheese,” she said.


Gruyère cheese aging in the cellar at La Maison du Gruyère cheese factory. Broc & Gruyère Visitors can start their day in Broc with a tour of


the Maison Cailler Chocolate Factory. If travelers plan to arrive when the tours start at 10 a.m., they will be able to get a coff ee and pastry at the café before the tour begins. If visitors are not full from the free samples, they can pick up a few chocolate bars in the store. Head back to Gruyère on the train and tour the


La Maison du Gruyère cheese factory. Travelers can arrive at noon to see the cheese being cut from above in the observatory. Start the audio tour and, by the time it’s done, it should be close to 12:30 p.m. when the cheesemakers fi ll the gruyere molds for the next batch. If tourists are still hungry, they can grab lunch


from the café or store before heading to the Gruyères Castle, where the counts and countesses of the area lived for eight centuries. Just a few meters away from the castle is the


H.R. Giger Museum, a gem for fi lm lovers. Swiss- born Giger designed the sets for the movies “Alien”, “Alien 3” and “Poltergeist II”. He is known for his surreal and sometimes nightmarish style. Across the street from the museum is the H.R. Giger bar, where tourists can go to quench their thirst. If travelers aren’t ready to head back to Montreux


yet, they can catch the train back to Bulle and spend the evening window shopping in this quiet town before heading back to their hotel.


110| ALPINE LIVING 2011


Above: Workers inside the Maison Cailler Chocolate factory founded by Francois-Louis Cailler in 1819. Top right: The Maison Cailler chocolate factory has daily tours between April and October from 9:30 a.m. - 4 p.m. Right: The Château de Gruyères is the sec- ond-most visited historic site in Switzerland, and its terrace offers views of the Fribourg foothills. | Photo by Emma Bissell


Story and photos by Alison Smith


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124