Via Alpina Étape 17 : Gstaad - L'Étivaz

The place

#### 'Berghaus Eggli' High-Altitude Trail: A Breathtaking Panorama Let yourself be guided by the high-altitude trail from the 'Berghaus Eggli' inn, crossing the limestone area of Wilde Bode to the Col de Jable, a meeting point between languages and cultures. A route dotted with traditional alpine huts and the making of Etivaz cheese. #### Route and Points of Interest Departure: After the climb to Hinders Eggli, leave Saanen-Gstaad. Landscapes: Rising meadow with the Gummfluh at 2,458 metres as a backdrop. Destination: Col de Jable, a symbol of the cantonal and linguistic border. #### Panorama and Cultural History Horizon: Breathtaking view of Les Diablerets and the Rochers de Naye. Heraldry: The coat of arms of Saanen, featuring the crane of the Counts of Greyerz, tells the story of the region. History: In 1554, Saanen was integrated into Bern, evidence of a past rich in twists and turns. #### Nature and Gastronomy Route: From pasture to shaded forest, following the valley and the Torneresse stream. Arrival: Discovery of Etivaz, the cheese-making cradle of the Pays d'Enhaut. Speciality: Etivaz, the first Swiss AOC cheese, traditionally produced in around 130 mountain huts. #### Cheese-Making Know-How Importance: Etivaz is renowned for its quality and cheese-making tradition, having obtained AOC status in 2000. #### Route and End of the Trail Descent: A pleasant descent through the forest brings this alpine experience to a close.