After tasting at least 100 grams of chocolate (for me it was more like 200!) we were craving for something salty. For example, cheese! It was a good thing that the center of the famous Gruyère cheese was just a jump away. We first wanted to visit the HR Gigier Museum in St. Germain Castle. But the parking lot was packed and we didn’t want to expose the chocolate to the blazing sun.

So, we made a new plan and drove to the Moléson, where there is an alpine cheese dairy. And that’s where Lutin de Moléson is made – a cheese like the Gruyère, but which is not allowed to bear this name. We sat down on the rustic wooden benches in front of the alpine restaurant and took a look at the menu. There was talk of raclette, dried sausages, alpine cheese and also fondue. Fondue? Yes, why not? The visitors sitting to the right and left of us had one served.

We ordered a small cheese plate and a Tomme de vache. It’s a shame that after all the chocolate I didn’t feel like eating meringues and double crème de la Gruyère anymore! However, we took a fondue mix for two people with us – next winter will definitely come!

PS: If you want to know more about Moléson and good cheese, read here.