From CHF 20.-
Offer, Yverdon-les-Bains

The secrets of alpine cheese-making

Milk curdling
Milk curdling. © LIONEL BOURGEOIS
Grinding wheel refining
Grinding wheel refining. © LIONEL BOURGEOIS
  • Category
    • Food & Drinks
    Food & Drinks
  • Place
    • Yverdon-les-Bains

Discover how Gruyère d'Alpage PDO cheese is made at La Poyettaz with the Poncet family.

The Poncet family and the Poyettaz mountain pasture: the story of a long tradition. For several generations, farmers from Ballaigues have been taking their cattle to the Poyettaz mountain pasture in the heights of northern Vaud during the summer months.

The Simmental cows are used to make Gruyère d'Alpage PDO cheese every morning. Find out how this cheese is made with the Poncet family and what life is like on the mountain pasture during an authentic, immersive morning.


- 7.45am: Meeting point at the Poyettaz mountain pasture
- 8.00am: Demonstration of how cheese is made and explanations by Etienne Poncet
- 9.00am: Breakfast with the Poncet family
- 10.00 am: End of the activity

Included services
Included services
    • Demonstration of how alpine cheese is made (in French)
    • Information on the Poyettaz mountain pasture (in French)
    • Breakfast with the Poncet family
Opening hours
Opening hours
  • From 24 Jul 2024 to 14 Sep 2024
Good to know
Good to know
  • Conditions / supplements
    • - Good shoes, warm clothes for outdoor
    • - Minimum 2 participants for the activity to take place, maximum 10
    • - Registration up to 48 hours before the activity
  • Meeting place
    • Meet at the Poyettaz mountain pasture: Les Vailloudes 1, 1357 Lignerolle
    • Accessible by car, no public transport available.
  • Time
    • The activity takes place every Wednesday from 12 June 2024 to 11 September 2024 from 7.45am to 10am. Two Saturdays a month are also offered at the same times.
  • Language
    • The activity is only available in French
Links & PDFs
Links & PDFs
The secrets of alpine cheese-making
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