Gruyère AOP is one of the most famous Swiss cheeses and has been produced from cow milk in the Fribourg region since 1115; traditionally the dairy herds roam free over alpine pastures and eat fresh foraged grass, which is is said to give the cheese its mellow taste and distinctive grainy texture.
Lying in lush foothills between Bern and Lake Geneva, La Maison du Gruyère in the charming alpine village of Pringy‐Gruyères is a one‐stop mine of information dedicated to the history and making of this gourmet cheese. As well as being a working show dairy where around 40 wheels of Gruyère are made each day, clever interactive displays describe the eight production processes that are vital to producing Gruyère, and how they have been handed down through the generations since the Middle Ages.
It’s easy to spend the day at La Maison du Gruyère; several cheese‐making demonstrations each day give the chance to see master craftsmen at work in the gleaming steel kitchens; slabs of Gruyère crafted in the dairy can be bought in the souvenir shop; the restaurant has a menu of traditional Swiss röstis and fondues; and there’s even a dairy‐themed play park for toddlers. For those wishing to see more of the alpine landscapes around Gruyères, two walk itineraries lead up to the mountain pastures to see the cow herds grazing, with bells tinkling around their
Open daily June–Sept 9am–7pm; Oct–Mar 9am–6pm. Admission adults CHF 7; seniors & students CHF 6; family ticket CHF 12. The train station is opposite the museum, which can also be reached by car along the E27 motorway, taking the Bulle exit.