Rule #1 when traveling – remain flexible. Today’s trip took a most unexpected but enjoyable twist.
 |
| The heat and more important, the humidity, remains at record levels |
Yesterday was lots of physical activities. Today is more casual. The plan is to head southwest and spend the day eating chocolate and cheese.
 |
| 4 stops to first train change |
 |
| Pretty day to be on a train |
Welcome to the town of Bulle. There is exactly 3 streets and then you’re done. Shall we explore all three?
And that’s Bulle. It’s just a switch point to get us where we really want to go – Gruyeres.
 |
| Three stops on a new train line |
So, travel rule #1, came into play today. The ideas was to head one bus stop to the castle of Gruyeres to have a late morning of fondue and learning why this town is the capital of this type of cheese. As fortune would have it 100 first-graders were on the bus with me so I couldn’t get off. I followed them up and up a mountain.
Finally the bus stopped at this mountain base.
 |
| We’re going up the mountain |
 |
| It’s like when Magic Mountain had this ‘ride’ |
 |
| Someone didn’t even bother to ask someone who spoke English if this translation was remotely correct |
 |
| Transfer to the gondola |
What a view. Several mountain peaks are easily hiked to. Each with a stunning view of the surrounding communities.
The turnstalls were interesting. One way to ensure your cows don’t get beyond the fence.
 |
| Steep drops |
 |
| The wild flowers were so pretty |
 |
| Do you see that thing moving (semi left of center)? |
 |
| I want to know how she’s coming up |
3 hours of hiking, 14000 steps. I earned lunch today. Of course I had to get mac and cheese. Here they use fresh gruyere cheese. It’s almost like fondue with whole-wheat noodle goodness.
 |
| Lots of logging |
Lunch done, belly happy, still want to see how they make the cheese wheels.
 |
| Oh look, cheese |
 |
| The aged cheese (bottom) is machine brushed with water and salt to give it that aged taste. |
Impressive. The aging process is now 100% automated (machine above). During the summer they’ll make between 4000 and 7000 wheels of cheese. Learning how cheese is made; check. Now, chocolate. Time to head back to Bulle and catch a new train.
Welcome to Maison Cailler, home to the worldwide production of Cailler chocolate. In the 1900s a man (Cailler) found this region was perfect to make chocolate because of the abundance of clean water and dairy. They still make all their chocolate from this one plant.
 |
| This is where the story of Willy Wonka comes from |
 |
| Mandatory gift shop |
For $12 you can go on this silly tour of chocolate. Best part – at the end you can have unlimited samples of all the products they create.
 |
| Recreation of how the church at one time banned chocolate |
 |
| Cailler (left) made friends with Nestle (right) |
Ok, so I learned something on the tour. Nestle Chocolate, well, Nestle was a single guy who had lots of money that was 1920s recession proof. He had so much that when the stock crash hit Cailler had no excess money to continue production. As a last ditch attempt to save the company he sold it to Nestle. Nestle was already a 40% investor in the company. This money allowed the Cailler company to remain alive.
 |
| Chocolater showing some of his work |
 |
| Currently making panda molds (Easter bunny molds are stored currently) |
 |
| All are hollow |
 |
| Guess we know what happens to Veruca Salt when she fell down the tube |
Sample time. There are 10 chocolates made here. Help yourself to as much as you want. Chocolate here is, lighter, less dense than I’ve had before.
 |
| This one was so so good |
 |
| Different levels of dark chocolate |
Ugh, no more chocolate. 20 pieces was enough. Time to get shopping in (which I would have done had it not been 93 degrees outside).
 |
| “Discards” that they bundle |
 |
| Clouds? Could it mean rain?? |
Well that was an unexpected day. And yes, there were lightning storms overnight but no rain.
Tomorrow – time to pack up and move to a new city.