The alpine economy and the Park's mountain chalets

Alpine economy

The alpine economy covers one third of the total surface area of the Park and the high mountain pastures shape an open and changing landscape alternating from meadows, chalets, forests and rocks. Grazing and cheese production in these pastures is limited to the summer months, from June to October specifically. The diverse flora and the methods used bestow the cheeses with their typical characteristics, from their taste to their colour, from the consistency of the curds to their aromatic note.
The heyday of alpine cheese production lasted until the 18th century with a large share of the cheese, which was made exclusively in the mountains, being sold at Lyons market in France. Nowadays, cheese is still made in the Pays-d’Enhaut, but only in the mountains during the summer months. La Gruyère, in contrast, is home to lowland dairies which produce the lion’s share of the region’s cheeses.

Alpine cheese-making has changed little over the centuries, though the conditions under which it is produced have become more hygienic. There is still the same painstaking attention to quality, and the copper vat and the cheese press are still used in the same way. The cheeses are left to mature for several months in caves in L’Etivaz, Charmey and Bulle, during which time they are turned, salted and brushed. Like cheese-making, life in this mountain region, which is far removed from the hustle and bustle of the modern world, is the same as it ever was.

The production of L’Etivaz AOP (Vaud – Pays-d’Enhaut), Gruyère d’Alpage AOP, Berner Alpkäse AOP and Vacherin Fribourgeois d’Alpage AOP (Fribourg - Gruyère) must follow detailed specifications. Other alpine produce includes double cream which is renowned for its naturally velvety texture, sérac, butter and assorted specialties made from cows’, goats’ or sheep’s milk.

The year is punctuated with myriad festivals and traditions, such as the ascent of dairy herds to their summer pastures (poya) and their return to the valley (rindya, a word from Gruyère patois), an opportunity to marvel at the cows garlanded in flowers and the impressive sound of their bells ringing out as they walk.

Key historical dates

1312
The earliest evidence of cheese-making: a document issued by the Count of Gruyère authorising the production of cheese and sérac.

Mid-15th century
First references to a new type of cheese, Gruyère.

Post-1648
As the result of military accords with France, alpine cheese-makers experience a huge rise in demand for their produce. This boom will continue until the end of the 18th century when Lyons market closes.

1793
Closure of Lyons market causes a downturn in alpine cheese production.

19th century
Development of lowland dairies that entered into direct competition with alpine cheese-makers.

1932
Creation of a cooperative of L’Etivaz cheese-makers.

1998
Creation of a Fribourg cooperative of alpine cheese-makers and a shared maturing cellar in La Tzintre (Charmey).

2000
AOC label awarded to L’Etivaz cheese.

2001
AOC label awarded to Gruyère cheese.

2004
AOC label awarded to Berner Alpkäse.

2006
AOC label awarded to Vacherin Fribourgeois AOP.

2013
AOP label awarded to Gruyère cheese, to Vacherin Fribourgeois AOP.

 

VISITING ALPINE FARMS - INSTRUCTIONS FOR USE
Cheese production usually takes place in the morning between 8 and 10 a.m. and the cheese tasting also takes place during this time. Production times and the activities on offer can vary from one year to the next. The dairymen are very happy to receive visitors, but they cannot always be as available as they would like to be. To avoid unpleasant surprises, it is advisable to contact the alpine farmers before your visit and make a reservation for the activities on offer (cheese tasting, tasting, sleeping on straw, etc.).

Traversing farmed alps and visiting alpine huts requires responsible behaviour: respect for the work of the herdsmen, the landscape, the fauna and the flora. The herdsmen are grateful if the gates and barriers are closed again, the herds are not disturbed, the dogs are kept on a lead and they do not bathe in the cattle troughs and their waste is collected and thrown in the rubbish (otherwise there is a risk of poisoning the cattle). They also appreciate it when visitors stay on the paths and do not trample through the meadows.

The alpine huts are welcoming places and private property; visitors must be polite (ask permission before entering the hut, announce their presence, respect the privacy of the herdsmen and follow instructions).