The authentic French ski resort of La Clusaz has an alternative summer existence as a leading producer of Reblochon cheese and dozens of famers from around the resort send their herds of Abondance cows to graze the ski slopes when the skiers are away.
The resort has long offered skiers tasty cheese-themed farm visits as an apres ski option, but this winter is going a step further by re-christening the popular 2.5km long Envers blue slope as the Reblochon Run.
The slope is not just being renamed but now has, “fun activities with a mixture of challenges” along with information boards along its 2.5km length where skiers can discover more of the area’s 800 year history of farming and the positive impact this has on the alpine environment.
The slope links the resort’s L’Etale sector to the village, running all the way along the edge of the valley, with snow making all the way along so it is always well covered.
“It’s really gentle so will be easy for skiers to stop and have a look at all the interesting facts and history and the making of Reblechon cheese. As you ski down you have the Beauregard forest to your left and views of the village to the right. It’s absolutely picture postcard stuff as you pass old traditional chalets all the way down the slope,” enthused a resort spokesperson.