Buvette des Invuettes

Gérard Biland is the dictionary definition of a cheese maker—cheery, buff, rosy-cheeked, and master of all things curds and whey. Summer visitors can buy his Alpine cheeses—Le Gruyère d’Alpage AOP, ricotta-like Sérac, and vacherin fribourgeois—direct from the source at his chalet d’alpage (high-altitude hut) where cows are taken to graze on wildflowers in the warm months. But the buvette, located in a wooden chalet with checkerboard tablecloths and window boxes abloom with geraniums, is the best place to taste them, paired with local wines and cooked into dishes like Fondue de la Patronne, Fondue Demoiselle, and Chalet Alpenmacaroni with ham on the bone and applesauce.