Cherry jam and Gruyère d’Alpage
Stay a few days for bed and breakfast with Eliane and Jacques Murith at the foot of Gruyères Castle. Take a stroll nearby, go for a trek in the Pre-Alps or rest in the cool of their Alpine chalet. The location is ideal and the welcome is personal.
Scott, Lindsay and their children, Molly and Logan, check out the steep path which will lead them to the chalet facing the Moléson. Half an hour’s walk brings them to the door of the “trintsâbyo”, the local name for a dairy with a boiler. The fire crackles as Jacques stirs the curd. His son Alexander cools his arms in spring water for a few moments before making the age-old movements of the cheesemaker. The first Gruyère AOP rises to the surface like a shoal of fish caught in a net. The children stand respectfully on the doorstep, not missing a moment. Lindsay is amazed by all the work still done by hand. Outside, the pigs are waiting impatiently for their whey. The cheeses are placed in the press. Later, Alexander will place them in a bath of brine while they wait to be taken to the plain in the cable car. Now it’s time for coffee with double cream, which Jacques and his daughter-in-law Charline willingly share with their visitors. “We eat double cream with a wooden spoon here” explains Jacques, pushing the tub towards his guests. The children are most enthusiastic about the home-made fruit syrup. “It’s the first time we have drunk this: we don’t get fruit syrup in the States!”