Perfect ambassador of the authentic products of Pays-d'Enhaut, the restaurant Le Chalet is also a demonstration cheesemaker.
Just a stone’s throw away from Château-d'Oex train station, Le Chalet is a gourmet, tourist and everyday hotspot. In a setting decorated as an alpine chalet, waitresses and waiters dressed in traditional costumes serve dishes from the region, such as the famous raclette and fondues. It is no coincidence that cheese is present on the menu at Le Chalet, the ambassador of the "Pays-d'Enhaut Produits Authentiques" (‘Pays d’Enhaut authentic produce’).
In a corner of the dining room, near the wood fire, a typical cheese maker makes "Le Chalet Bio" cheese from Wednesday to Sunday. Customers seated between 10.30am and 12.30pm can see the transformation of 160 to 200 litres of milk into cheese. After 5 to 6 months of ripening in the cellar, the hard cheese finds its chalet and decorates the shelves of a pretty boutique selling local produce.