The 1527m Col du la Forclaz is the last pass before the French border and Chamonix
Martigny (left) and Bovernier (right) occupy protected valleys amongst forested peaks
Over 4000 35kg wheels of cheese are stored in these cellars, with regular and automated washing as they mature. The maturation process takes a minimum of 5 months, with the harder varieties and more intense flavours developing over 15 months or more.
