Gruyères and the Cailler chocolate factory

In 1397, records from the La Part-Dieu charterhouse already list Gruyère wheels traded for salt—an early snapshot of a cheese economy shaped by alpine pastures between 800 and 1,600 meters. The medieval town of Gruyères still crowns its hill at 828 m, its 13th‑century castle in plain view, while Broc, just 4 km away, has perfumed the valley with cocoa since Cailler fired up its roasters in 1898. From Lausanne, it’s a 50–60 minute run on the A12, skirting wet meadows, the Jogne stream, and the buttresses of the Dent de Broc.

For the day, your driver in Lausanne handles hotel pick‑up, a Mercedes at your disposal, and an easy rhythm: you visit and taste, they do the driving. First stop, La Maison du Gruyère by Pringy‑Gruyères station to watch production and nose the aging cellars; then a 10‑minute hop to Cailler in Broc for the workshop tour and tastings; back up to the village for a late‑afternoon moitié‑moitié fondue; finally, time permitting, a detour to Gruyères Castle or Moléson‑sur‑Gruyères. In Fribourg canton and the Gruyère area, your private chauffeur stays flexible, waiting time included.