On our mountains, when the Vacherin… (Daily Life 2026, by Maud Chablais) - Swiss Press Award
Maud Chablais
Le 24 mai, les vaches ont allé, à pied, depuis Charmey. Elles resteront à l'alpage jusqu'à mi-septembre
Journal Le Temps Article, Journal Le Temps en images
Photo / Daily Life
2026
Maud Chablais
At the Haute-Chia alpine pasture, high above Charmey, Laurent Gachet is engaged in a meticulously timed process. Water boils over a wood fire, and precise movements and a stable temperature allow him to transform raw milk into Vacherin Fribourgeois d'Alpage AOP cheese. In the dim light of this small cheese dairy, I chose an off-camera flash to capture the movement of his hands and the atmosphere of the place.
