An exceptional breakfast at the col de la Croix mountain pasture

The Col de la Croix mountain pasture: a typical gourmet spot

While staying at the Alpe Fleurie in Villars, we decided one morning to drive to the Col de la Croix to admire the sunrise over the majestic surrounding mountains. The 10-15 minute drive to the top of the pass was unique, with one panoramic view after another over the lush green meadows and incredible views of the Diablerets massif. In our sights, we can see the karstic formations of the gypsum pyramids. That morning, the soft light and fresh mountain air were unforgettable. Next time, we vow to ride our bikes (about 500 metres of ascent for 1 hour of pedalling)

Leaving the car at the free car park on the pass, we set off on a short 15-minute walk to the mountain pasture, where various farm animals (geese, cows, dogs and pigs) greet us in a lovely atmosphere. Carole Mottier, with her broad, infectious smile, opens the door and shows us to our table for a 100% local breakfast that showcases her work as a cheese-maker.

Tour de table of local products

Tomme, yoghurt, hard cheese, quark, fresh butter... Yes, it's true that you don't have to be lactose intolerant. But for everyone else, it's a unique opportunity to savour authentic cheeses and dairy products made in the mountain pastures and matured according to the rules of the art. Our favourite? Petit La Croix... a cheese with a distinct character and a strong local flavour. The smell of hot milk sprinkled with chocolate and good jam takes us straight back to childhood!

This morning, because it was so cool in the mountains, we chose to have breakfast indoors. On another occasion, we'll take advantage of the magnificent terrace to sample these exceptional products under the curious eye of the cows.

Cheese lifting: a traditional skill

During our breakfast, Carole Mottier took the liberty of coming to our table to suggest that we admire one of the stages in the making of Reblocroix. In a second, our whole team was on their feet to watch the show! In the adjoining workshop, we breathe in the charming smell of a wood fire on which an old cast-iron pot rests. The curd inside will then be sliced into smaller grains. Then comes the moment we've all been waiting for: the rising of the cheese, during which the curds are emptied of their whey. The small room is immersed in the misty atmosphere of fragrant vapours. It's a highly instructive experience, and we realise that cheese-making is above all the work of passionate women who are keen to maintain traditions.

Would you like a bit more cheese?

Before setting off for a short hike to Bretaye, we decided to take a piece of cheese home with us to share at the evening aperitif. It was the cheese-maker's granddaughter who, despite her small size, set about cutting us a piece of tomme cheese. Authentic from start to finish... and that's why we'll be back!