Charmey-crésuz 

Nesting in the center of the Jogne valley, Charmey is a subalpine village at about 900 meters elevation. Its population (more than 1800 people) is growing: its location is prized for its high quality of life. Living traditions, beautifully preserved natural landscapes, and sports and cultural activities are abundant. The local economy is tied to agriculture and tourism. On mountaintop pastures and alpine farms, artisan cheese-makers produce Gruyère AOP and Vacherin Fribourgeois AOP during the summer months. The cheeses are then transported to the new Tzintre cheese cellars where they are aged. The village is home to several remarkable buildings, which bore witness to the golden age of alpine economy (16th to 18th century.).

This community is located on the slopes above Montslavens Lake, with an unobstructed view from its some 910 meters elevation. In the 17th century the village was completely destroyed by a fire. In 1667, the vicarage was the only building that escaped the flames. The Saint-Francois of Assisi Church was one of the first buildings rebuilt after the fire. It was constructed in late baroque style which is still visible today in the two interesting lateral altars found inside. The name Crésuz is from the latin cresta, meaning crest or hill. Today the municipality benefits from the development of regional tourism. Homes have sprung up in residential neighborhoods attracting population from the city of Bulle, not to mention a number of secondary residences.

The Alp cheesemaking season is short. Between April to October, alpine farmers make between two and three wheels of Alp cheese every day. The process involves heating milk in huge 800-litre capacity copper vats; twelve litres of milk are needed to make one kilo of cheese. The altitude and position on the mountain slope of the alpine farm as well as the surrounding flora and the cheesemaker’s expertise are what lends each cheese its unique and distinctive character. It is precisely this diversity that sets Gruyère d'Alpage AOP apart. Because Alp cheeses must be turned and brushed every day, in both summer and winter, they cannot be kept in the mountain ripening cellars for the entire 24 months. The armaillis [mountain dairy farmers] move the wheels to the La Tzintre ripening cellars (Charmey) in the valley below. These facilities, which accommodate 7,000 wheels of both Gruyère AOP (approx. 150 tonnes) and Vacherin fribourgeois AOP (20 tonnes), offer the best possible storage and matur