C
LOSE to Gruyères in Broc sits Maison Cailler sited in the same building since 1898.
Unique in Switzerland in using condensed liquid milk to make chocolate it is one
of the most-visited museums â if you can call a chocolate factory a museum â in the
country (the most-visited museum is Zürichâs Transport Museum though weâre wondering
why since you cannot or should not lick trains and buses). At Maison Cailler in fact youâre
encouraged to lick taste and nuzzle chocolate (if you like) all as part of a 45-minute interactive
tour that offers you information about chocolate with little speeches from partners including
Gwendolyn the cow who may or may not be related to Cherry and tid-bits about how it used
to be called the âVenus drinkâ fortifying before and after a romantic assignation; and how
Marie Antoinette chose it as her last meal before losing her head. Apart from Gwendolyn
the cow Cailler sources ingredients from all over the world and seemingly people from
all over the world are united with you in gluttony when it comes to the limitless sampling
of the chocolate at the end of the tour. Spoiler: You may not be able to stomach all the chocolate
you thought you could but no worries you can always buy bars to take home from the huge
salesroom on the premises.
Milk-made...
but different
EASY EUROPE GRUYÃRES
94 July 2016