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Traditions

Traditions

With a rich tradition of making Gruyère d’alpage cheese going back almost a thousand years, Charmey combines tradition and authenticity.

As the last of the winter snows melt, the farmers go up to the mountain chalets to take care of their animals and to produce Gruyère and Vacherin d’alpage cheese. The long months of hard work in the mountains end with the Désalpe, when the cattle descend the mountains again at the end of September, and with the Bénichon, a traditional celebratory feast.