The Varambon chalet

The sizeable roof of this chalet protrudes from the middle of this mountain pasture and is a place of shelter during times of rain or fog.
Built during the first half of the 19th century, the Varambon chalet is the last remnant of the mountain pasture on the Grand Crêt D’Eau. It once housed a central kitchen in which the cheesemaker made Comté or Bleu de Gex. The two rooms located to the north served to keep milk fresh (the dairy) and to store cheese (the attic). Two stables to the south, which are now open to hikers during the day (and hold exhibits on the life of shepherds in the large stable), were home to around sixty dairy cows, young cattle and pigs, who were fattened up with whey (excerpt from the booklet: “Au fil de l’alpage” or “Through the alpine pasture”).