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This village near Gruyères has an attraction sure to entice any fondue fan: cheesemaking! Join the cheesemaker in making the locale’s signature Le Chalet cheese in a cauldron over an open fire. A lot of stirring is involved, but once it’s fermenting (at a strict 32°C), it’s time to tuck into the fondue – a classic Vaudois moitié-moitié (half-half ) of Chalet and l’Etivaz cheeses. The event concludes with you hauling 10kg of cheese into a mould, which then cellars for four-to-six months.