Cheese making by Maurice in dzepon - not in season - Le Chalet - Restaurant Le Chalet (c)Le Chalet
Fromagerie Le Chalet ©Frédéric Grangier

Le Chalet | cheese-making demonstration

This is a real tourist attraction in Château-d'Oex. Le Chalet makes its "Le Chalet Organic" cheese on a wood fire as is done in alpine chalets.

The cheesemaker in traditional costume transforms 160 to 200 litres of organic milk into hard cheese before your very eyes; a piece of 16-20 pounds is thus produced. Every day, a cheese weighing 1 to 20 kilos is produced. "Le Chalet Organic" is then ripened in a cellar for approximately 5 to 6 months before it can be consumed.

The Cheese "Le Chalet Bio“ is marked with the productlabel 'Pays-d’Enhaut - Produits Authentiques‘ and since july 2014 with „du Parc“.

Le Chalet offers you the chance to see traditional cheesemaking in the middle of its restaurant.

In the restaurant, "Le Chalet Organic" can be sampled on cheese platters or used in the preparation of dishes on the menu.

Book your table at Le Chalet and witness cheese-making in keeping with the traditions of Château-d'Oex !

  • Restaurant Le Chalet
  • Route de la Gare 2
  • 1660 Château-d'Œx - CH

  • Practical information



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