Alpage La Fruitiere Morzine


If the weather isn’t so good or you just don’t ski, one excellent activity you can try off the mountain is available at the Alpage La Fruitiere, Morzine.

Opened in 1983 on the Route De La Plagne right in the centre of Morzine, L’Alpage was opened in 1983 by Nicolas Baud.

On Wednesdays and Thursdays it is possible to be shown around the Fruitiere from 9 AM and be given a guide into how the cheese is made. The team will show you how they make the cheese and explain their methods. It is a tour in French allowing people to see the live production of the cheese with a film explaining the breeding methods and ending with a visit to the cellar to see the cheeses. This tour is available during the summer from June 15th to September 15th and during the winter from December 15th to April 15th. During the same months they also offer access to the cheese factory and the cellar between 3 PM and 7 PM every day.

They have approximately thirty five cows which they keep in a barn during the winter months and on the Nyon Plateau during the warmer summer months. The herd produces milk that is turned into five different cheeses daily.

The cheeses that are made here are the traditional Alpine cheeses of the area. The main cheese is Tomme which comes in two forms. The traditional Tomme, which is a wheel of cheese weighing approximately 1.5 kilosand the smaller, more manageable Tomette, which is very popular with tourists as they can take it home to share with their family. Reblochon, the cheese used for the famous local dish Tartiflette is also made here, as well as the Raclette cheese.

The two real local cheeses are the Nyon Old Cheese and Abondance. Abondance is the cheese that takes the most skill to make and is therefore the one of which Nicolas Baud is most proud. It is an art that he has developed over the yeasr and which he continues developing to this day. The cattle are fed on the alpine meadows and it is a real taste of the mountain.

It is possible to buy all the cheeses in the shop as well as other local products such as yoghurts and caramel.

Even if you do not wish to take part in the tour, it is a good place to visit in order to buy some of the local produce to take home as a tasty reminder of your holiday.

If the weather isn’t so good one excellent activity you can try off the mountain is available at the Alpage La Fruitiere, Morzine.

Opened in 1983 on the Route De La Plagne right in the centre of Morzine, L’Alpage was opened in 1983 by Nicolas Baud.

On Wednesdays and Thursdays it is possible to be shown around the Fruitiere from 9 AM and be given a guide into how the cheese is made. The team will show you how they make the cheese and explain their methods. It is a tour in French allowing people to see the live production of the cheese with a film explaining the breeding methods and ending with a visit to the cellar to see the cheeses. This tour is available during the summer from June 15th to September 15th and during the winter from December 15th to April 15th. During the same months they also offer access to the cheese factory and the cellar between 3 PM and 7 PM every day.

They have approximately thirty five cows which they keep in a barn during the winter months and on the Nyon Plateau during the warmer summer months. The herd produces milk that is turned into five different cheeses daily.

The cheeses that are made here are the traditional Alpine cheeses of the area. The main cheese is Tomme which comes in two forms. The traditional Tomme, which is a wheel of cheese weighing approximately 1.5 kilos and the smaller, more manageable Tomette, which is very popular with tourists as they can take it home to share with their family. Reblochon, the cheese used for the famous local dish Tartiflette is also made here, as well as the Raclette cheese.

The two real local cheeses are the Nyon Old Cheese and Abondance. Abondance is the cheese that takes the most skill to make and is therefore the one of which Nicolas Baud is most proud. It is an art that he has developed over the yeasr and which he continues developing to this day. The cattle are fed on the alpine meadows and it is a real taste of the mountain.

It is possible to buy all the cheeses in the shop as well as other local products such as yogurts and caramel.

Even if you do not wish to take part in the tour, it is a good place to visit in order to buy some of the local produce to take home as a tasty reminder of your holiday.

Let us help