Something very special for our guests, “The Chalet” restaurant in Château-d’Oex invites you to learn how authentic mountain cheese is made over an open fire. The demonstration serves as the perfect appetizer for the tasting of the restaurant’s traditional fare that may —quite naturally — follow.
Built in 1976, “The Chalet” restaurant in Château-d’Oex reproduces the interior of an authentic summer-pasture alpine chalet. Every day from Wednesday to Sunday, you can watch a genuine local cheese, “Le Chalet Bio”, being made over an open wood fire in the time-honoured way. Labouring over the immense copper cauldron, the cheese maker, in traditional costume, turns some 160 to 200 litres of bio-milk into the region’s distinctive hard-paste cheese. Thus, a 15 to 20 kilo round of cheese is produced daily. Each “Chalet Bio” cheese then spends five to six months maturing in the cheese cellar, before being ready to eat. And after all that, it would be a shame not to take advantage. So why not try some?