• Deborah Kade

Gruyères: known for cheese, aliens, and a castle



Gruyères is the town and Gruyère is the cheese.


Gruyères is a medieval town in the Fribourg canton in the French speaking section of Switzerland. It's known for production of the cheese of the same name.


The weather prediction is for rain so we decided to travel to Gruyères to have raclette for a late lunch.


We decided to take the faster route there, even though it includes train changes in Bern, Fribourg, and Bulle.


If you buy Nespresso coffee, this is one of the plants where it is manufactured. This plant is in Romont. I know of another plant in Avenches. They must not be roasting the beans today as you usually can smell it long before reaching the plant.

It looks like they are adding onto the building. Even though Michael doesn’t drink coffee and I am an occasional drinker, it still would be fun to tour the plant and purchase some cups for friends whom love Nespresso.


Dairy farming is a huge profession in this region of Switzerland. Farms are very large in size. Fields are designated for growing grass, growing corn or left for the cows to graze on. So many different type of cows.


Many bee hives near the fields


Before we climbed the hill to get to the tiny town of Gruyères, we stopped at the Maison du Gruyère for the cheese tour. La Maison du Gruyère is a village cheese dairy providing the opportunity of viewing the hand-made production of the cheese "Le Gruyère AOP". The show dairy, which was opened in 1969, is located in Pringy near Gruyères, at the foot of the castle hill.



La Maison du Gruyère guides you through a modern world of the senses and their cow Cerise (Cherry) introduces you to the secrets of the Gruyère AOP making.


"The interactive display, a journey to the heart of the senses, plays on the five senses to plunge visitors into the world of Gruyère AOP and reveal all its secrets. Le Gruyère AOP cheese is produced in ample quantities. 29,000 tons of the hard cheese are made annually. It bears the registered trademark AOP (indicating its origin).


Hearing – the staircase that leads to the exhibition reverberates with the sounds of Gruyère AOP : bells, bellowing, the streams that rush down the mountain-side, a journey inside a drop of milk…


You hear cow bells ringing and clanging.


Types of cows found in this region of Switzerland


Cheery the cow leads you through the tour. She was named Cherry because she was born during cherry time.


Smell – is represented by typical aromas, such as the flora of the high pastures and the hay. These are deeply suggestive odors that penetrate deep into the subconscious.


You may find these types of wildflowers growing in the fields where the cows graze. The milk will taste a certain way depending on what it eats.


Lift the top of the tube and smell.




Touch – also has its small role to play during the visit : herbs, cow-hide, lime, cheese probe and brush, milk canisters…

Due to covid restrictions, it was requested you do not touch the objects


Sight – that is everywhere : production of the Gruyère AOP, videos, pictures, accessories, interactive games…

This is Cherry, the cow


Taste – your taste buds are lured by tasting Gruyère AOP cheese at three different stages of maturity : 6, 8 and 10 months."


Notice the younger the cheese is, the lighter it is in color.


Furthermore, the exhibition features : panels giving general information on the cheese dairy, the Gruyere AOP and the cellars as well as a film shot at La Maison du Gruyère showing the various production stages of Le Gruyère AOP.



Here you get to know everything about the production of Le Gruyère AOP cheese, a process richly steeped in tradition that has been passed on from generation to generation. The farmers deliver their milk twice a day, and it is processed into cheese loaves by the cheese craftsmen. Naturally, one can watch them at work.




Salt Bath









Porte du Belluard



Whenever we are in Gruyères, we stop at the Hôtel de Ville for a late lunch. We enjoy the raclette served with bread, potatoes, gherkins and pickled onions. The wine, L’Ajoulette, is another vully which pairs well with the raclette cheese.


I like mine with some freshly ground pepper.

As soon as the cheese bubbles, scrape the cheese off onto bread or potatoes.


You need white wine with cheese. Very tasty vully!