The village of Lessoc is in the federal inventory of sites of national importance. It is made up of a dense network of houses and farms from the golden age of Gruyère, with strong presence of late gothic decor (window and door frames) modeled after t...
Fires have ravaged Rossinière three times in its history. Despite the fires, the village is still home to magnificent 17th and 18th century wooden buildings. The most well-known is the Grand Chalet, classified as a monument of national importance. T...
Despite the route's dangers and sometimes questionable condition, this path had two big advantages: it was the shortest route between the Pays-d’Enhaut, the Gruyères, and Léman (Lake Geneva), and it was passable almost year-round. It was also an imp...
The village of Estavannens is registered in the inventory of federal sites of national importance for its two dense and homogenous hamlets made up of stone and wood houses from the 16th- 19th century.
Since 1956, the Poya d’Estavannes has been an im...
Rougemont gets its name from the red rocks on its northern slopes. The town was founded at the beginning of the 11th century by Cluny monks who built their priory here. Until the end of the 19th century, livestock and milk production made up most o...
The oratory, dedicated to Saint Blaise, was built in 1690. When Foot-and-mouth disease plagued the region, wiping out entire herds, the cows of Crésuz remained untouched. The chapel is a thank you for the preservation of the herds who then followed...
A young flour miller, named Maturin, regularly passed through this somber forest on his way to deliver flour to Charmey, One evening he stayed a little later then usual at the café de l’Etoile. On his especially nocturnal walk home, he was attacked b...
From June 1st to October 1st, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the caref...
Once the cows are in their mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'Etiva...
From May 10th to October 8th, when cows graze the mountain pastures,the cheese-maker himself/herself can be found making cheese over a wood fire each morning . The cheese is then aged for several months in the L'Etivaz cheese cellars, under the caref...
Once the cows are in their mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'Etiva...
From May 10th to October 5th, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the caref...
From early May to early October, lwhen cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the c...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning . The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning . The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning . The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning . The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning . The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'...
From June 15th to July 10th and August 10th to September 10th, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etiva...
From May 20th to September 30th, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the c...
From May 25th to June 15th and from Septembre 10th to October 10th, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'...
From May 10th to October 10th, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the care...
From mid-June to mid-September,when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the care...
From May 10th to October 10th, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the care...
From May 15th to September 30th, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the ca...
From May 20th to August 31st when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the carefu...
From June 1st to September 10th, l when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the ...
From June 1st to June 30th and from August 10th to September 10th, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'E...
During the month of August, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful...
From Icarus to Piccard, let yourself be wafted away and follow the history of lighter than air travel. Château-d'Oex has become the world alpine capital of hot air ballooning. The astonishing universe of ballooning will no longer hold any secrets.
While strolling through the village of Les Avants, check out this small wooden chapel and the triptyque depicting the Virgin Mary and child surrounded by two angels, with the Dent de Jaman mountain as the backdrop.
Also called the Pettolaz home for François Pettolaz its owner from 1731-1806. François Pettolaz was one of the most important cheese merchants of his time. In 1787, the home was adopted into the Fribourg patrimony.
Neirivue was almost entirely destroyed during a violent fire which ravaged the village on July 19th, 1904. The reconstruction of the village allowed for industrial development with factories and warehouses (wood, furniture, fabric) many of which have...
First mentioned in the 12th century, all that's left of Montsalvens Castle today is its tower, which was built around 1260. The site was restored in 1671 but was abandoned soon after.
Several groupings of homes along the old path linking the Pays-d’Enhaut to the Intyamon Valley via the La Petite Chia pass. The La Tine Bridge was built in 1785. Its two archs span the Sarine, connecting the hamlets to the le chemin royal ("royal pa...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the Tsintre cheese cellars in Charmey, under the careful watch ...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the Tsintre cheese cellars in Charmey, under the careful watch ...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the Tsintre cheese cellars in Charmey, under the careful watch ...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the Tsintre cheese cellars in Charmey, under the careful watch ...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the Tsintre cheese cellars in Charmey, under the careful watch ...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the Tsintre cheese cellars in Charmey, under the careful watch ...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the Tsintre cheese cellars in Charmey, under the careful watch ...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
