At this 17th-century fromagerie d'alpage (mountain dairy), 5km southwest of Gruyères in Moléson-sur-Gruyères (elevation 1100m), cheese is made in summer using old-fashioned methods – watch how they do it at 10am daily. The Alpine chalet also sells cheese and serves fondue, soupe du chalet (a thick and hearty vegetable and potato soup topped with Gruyère double cream and cheese) and other typical mountain dishes in its restaurant.
