Hiking in the Swiss Alps- from Mt. Moleson to Les Mosses

I have to admit that Switzerland has some of the most incredible scenery in the world.  The backdrop always seems surreal.  Although considered a "little" mountain, Mt. Moleson in Gruyere is one of those "best kept secrets" (ok that's totally my own opinion) of Switzerland.  I had previously blogged about going up to Mt. Moleson for the Lever Du Soleil in early fall.  That time it had been raining for days so the nice fluffy cumulous clouds really helped to give some depth to the rising sun but also blocked the "real" view.  I had some friends visiting from out of town in the summer time and we decided to head up Mt. Moleson to see what we could get on a crystal clear day.  I think the picture below says it all. 

My friend taking in the fresh air (finally! doesn't smell like cow poo)

We saw that some people were actually hiking all the way back down, not using the funicular and thought they were crazy.  As we were not that courageous (or crazy) we instead took a leisurely drive through the Alpes to Les Mosses in Ozzelfart (that's a mix of opel and ausfart, exit in German). Les Mosses is a tiny mountain village just up the hill from Chateau D'Oex (famous for their hot air balloon festival). Les Mosses is very rustic in comparison to the overwhelming bling bling culture of Gstaad (and home to Johnny Halladay who is from what I understand a big deal around these parts).  For those of you who can't afford a private guide to take you up to the slopes and prefer a bit of rustic-ness, Les Mosses is the place to go. 

Behind the camping centre of Les Mosses, a small road leads you about .25 of the way up a hill. There you will find a dairy farmer and his really cute cows.  As you keep on climbing up (and warning it really is quite steep), at the very end of the 30 minute hike, is a great little surprise.  A small restaurant nestled around a lake awaits hikers needing a break (like us). The lake is a good little stroll around as well with small trails breaking off of it.  I have gone back here a few times and meandered off to find Lamas?? during the spring time.  

Les Mosses is a great weekend getaway and a great chance to really discover the Swiss countryside. 

If you are looking for what the locals do versus what the glitzy tourists do, these are two places you definitely need to hit up!

Space Invaders Blvd. de Perolles

One of the things that I enjoyed the most about living in Fribourg is the number of Space Invaders available to me.  I once researched that there were 6 Space Invaders in town but unfortunately, I have only been able to locate seven of them and of course, I'm missing a photo of two of the five...

On the Corner of Rue des Alpes and Rue de Lausanne

no location directions needed :

At the bottom of the Funiculaire de Fribourg

Stickers that no longer exist on Blvd. de Perolles

At the end of Blvd. de Perolles

My buddy who use to greets me every morning on my way to the train station (location self explanatory)

And sorry for the poopie picture! the Space Invader at the entrance to the Funicular

St. Marcellin

Continuing on with my Michelin cheese board obsession, I had a beautiful cheese plate from the Meierei of Steirereck im Stadtpark in Vienna Austria as my fourth course from the insanely packed cheese trolley. I chose again, super runny (as usual)! My favorite cheese was the creamy gooey St. Marcellin accompanied by the home made farmers bread from the bread trolley (yes they are REALLY into trolley's in Vienna).. they also have a champagne trolley , herb trolley, and sweet liquor trolley....


Saint Marcelin is produced in the Rhone Alps region of South Eastern France in the town of Isere. A soft creamy cheese cows milk cheese composed of 50% fat, St. Marcellin has a nutty, mushroomy aroma. Usually packed in small terra cota pots to handle the creaminess, they lose their creaminess with age- and should be consumed young and tender. Much like Vacherin Mont D'Or AOC, it is believed that the cheese was originally made from goat's milk but converted to cow milk at one point in time.

Creamy, nutty , complex, rich- the rind again wonderful. It is said that the cheese should be chewed to help release its full flavor.

Two thumbs up. St. Marcellin now added to the cheese repertoire.

Vacherin Mont-d'Or AOC

Okok, so yes, I am in the land of fromage et chocolate.. and yes, I'm beginning to love ALL of it. Well maybe not the calories.. the cheese at least.. One cheese that I have been dying to try is Vacherin Mont-d'Or AOC. For me, and anyone who knows me, I am all about the goat, sheep, stinky moldy cheese OR the super runny, you know your stomach is so gonna churn later but it's gonna be so silky smooth on your tongue rich and creamy cheeses and worth all the pain cheeses.

Collecting my 7th michelin star dining experience since moving to Suisse two weeks ago at Le Perolles in Fribourg, Hayley and I added on a cheese course to our lunch sampler. I opted for a plate full of goat and sheep cheeses and an added Vacherin Mont-d'Or selection.

Vacherin Mont-d'Or (not to be confused with Vacherin Fribourgeois, which is our local AOC cheese)originates in the Valee de Joux in Jura- Canton de Vaud.It's believed that Vacherin is actually of French origin, made from goat's milk. The story goes that there was a shortage of goat's milk and thus cow's milk was used in its place. A relatively watery cheese, within every 100g, about 25% of it is fat, 55% water.

There are a couple of distinct characteristics to Vacherin:
1. the wooden pine container (band)that it's kept in (it's a super runny cheese, needs the support)
2. the orangy, yellow crust of the cheese with its soft dimples and folds of the soft cheese below.
3.There is often a white moldy fur that grows on the surface of the tangy, crusty goodness of the cheese.

I have to admit that I was hoping for something a little more pungent. The cheese is sweet, slightly tangy but not overpowering in flavor- in fact, none of the cheese I had on my plate had the punch that I had been hoping for (I love it when your nose tingles from the tanginess of the cheese). A great cheese to accompany fruits- it won't overpower the sweet/tartness of the fruit but will complement it quite well.

My favorite- favorite part of the cheese was the gritty, slightly crunchy crust layer of the cheese.. all this cheese talk in the morning is making me hungry! Must go to my local latterie today and pick up some cheese!

Swiss Cheese: Gruyère

Ok ok ok. I know that I have been procrastinating on this post for ages. Yes, I live in the Canton de Fribourg. Yes, I see the Gruyères Castle everyday on my morning jaunts through the forest. Why have I not blogged about Le Gruyères fromage? I have to admit, I am beginning to take it for granted.. BIG TIME. Having said that, let's get this done and over with shall we?
Gruyères Fromage is the only cheese in the world to win the best cheese in the world distinction 3 times. It was given the distinction of AOC or Appelation D'origine Controlee in 2001. History first recorded the cheese in 1655 but dates back as far as 1249. For my first Gruyère cheese purchase, I opted to go polar opposites with an Alpage and a Doux to really taste the difference between the two. I am a stinky cheese girl so yes, the Alpage is much better with a creamier more pungent flavor then the bland Doux version.
Here are some more bits and bobs about the cheese:
Origin: Canton de Fribourg,Neuchatel, Jury
Made from: Cow milk
Special Distinctions: AOC
Special Visual Characteristics: Hard cheese, shape of a millstone and brushed, grainy, uniformly brownish. Heel is slightly convex. Usually about 25-40kg
Aging Period: 5-12 months, 5 months is milk, 8 months for semi salty, 10 months for salthy and 12 months for prime quality.
Fat Content: 32%
Production: heated for 35-40 minutes until curdling at 55 C. pressed for 20 hours and immersed in a 20% salt bath. Kept in a climatized celler at 13-14 C. Turned and rubbed with salt water daily for the first 10 days then twice a week for 3 months and again once a week.
Taste profile: sale, mi sale, doux or alpage smooth, creamy, slightly damp to touch. Firm but not crumbly.
Served with: Fondue , used to make gourgères or croque monsieurs, on top of French onion soup, good melting cheese and good with figs and dates.

It is a great cheese but in my opinion, does not have the same pizzaz and creaminess that Tête de Moine posses. It is still a staple in my dorm fridge especiallz since fig season just commenced for those late night cheeky snacks...

Gruyeres Double Cream, Berries & Meringues

One of the things that Gruyeres is most famous for is (of course the dairy) Double Creme! The traditional way to consume this rich, creamy thick creme is with meringues and berries. Mix in just a bit of sugar and it really is THAT good. rich flavorful creme balances the tartness of the berries the the sugary light meringue. Beware that most restaurants will charge you an arm and a leg for his tasty dessert.

I went down to our local Fromagerie and picked up FRESH double creme.. a huge pot with a big ol ladle that the cheese lady ladles in right when you tell her how much you want. local meringues can also be bought.. We finished the whole tup of double creme that evening.. a little sinning every once in awhile can be forgiven right?

Christophe Gremaud

Route de Riaz 34

1630 Bulle, Switzerland

Tel: 0269193311

The Spot

One of my favorite things to do is run in the forest next to our village. Near the end of my run, there is my hideout spot where I can sit for hours at the incredible view that is Gruyere Castle and the Swiss Alps. Hope you enjoy it as much as I do.