Moleson, the cheese-manufacturing
The Manufacturing takes place from May to the end of September daily at 10:00 only. (50 people maximum)
Outside of production hours and for groups the visit commentary is organized in French with a subtitled video in German / English (40 min). You always have the occasion to ask for an interpreter. (more info in the Manufacturing section)
For reservations, click here.
The restaurant is open from 9:00 to 19:00. Fridays and Saturdays in July and August it is open until 21:30.
We can remain open until 23:00 by reservation for more than 12 people.
We have 75 seats indoor and 160 seats outside.
There is a menu for groups from 10 persons on.
At the foot of Moléson, surrounded by fragrant pastures of Gruyère stands the gray mass of roof shingles (tavillon) of an old cottage from the seventeenth century, transformed into an alpine cheese dairy.
With a typical restaurant and craft stalls, you can there familiarise with the cheese-specialities and the manufacturing of the cheese. This is only during the summer-season.
For the sporty ones amongst us, there is a trail that leads from the cheese-manufacturer of Pringy-sur-Gruyères to the one of Moléson-Village.