Forget fondue - Switzerland serves up cheese adventures you've never imagined

Switzerland is full of cheesy moments - and not just those that have you grinning for photos amid azure lakes and mountain scenery. More than 700 varieties of cheese are produced in this small country at the heart of Europe, and it's estimated that locals annually consume a whopping 22 kilograms each. There are even four ways to say "cheese" here - fromage; kase; formaggio and cas.

While easy to purchase from a local supermarket, order as a cheeseboard, or eat melted on fondue forks, why not incorporate the Swiss staple into a delicious adventure? Because when in Switzerland, eating cheese can be more than just the savouring of sharp and smooth bites. Here are four loaded-cheese experiences that come highly recommended.

The Cheese Train is where comfort food takes on new meaning. Departing from Montreux, the half-day tour combines a GoldenPass-MOB scenic train ride and a visit to Chateau-d'Oex for a cheesemaking demonstration.

The train journey winds through 66 kilometres in the Pays-d'Enhaut region. I'm in a charming carriage elegantly panelled in wood and with cushy, fabric-covered seats that feel throne-like; and for an hour and a half, thoughts of my forthcoming fondue lunch are displaced by all-consuming views: snow-topped mountains, green valleys, quaint villages and alpine farms.

The trip concludes at Chateau-d'Oex, a short walk from the traditional alpine restaurant Le Chalet. Guests are ushered downstairs for warmth and to observe farmer Michel Mottier make Swiss alpine cheese, "Le Chalet Bio", the old-fashioned way.

I'm sitting just metres from the traditional Bredzon-dressed cheesemaker, slowly stirring yellow-tinged organic cow's milk in a large copper cauldron. The restaurant's centrepiece holds 200 litres and dangles by a large hook over an open woodfire.

I relish a rare menu item, tomato fondue, with a glass of wine - what's cheese without wine? - while watching Michel's step-by-step showcase of ancient cheesemaking, from heating milk to pressing cheese. In six months, Michel's liquid gold will result in 18 kilograms of hard cheese - almost a year's consumption!

This is a meal where you need to time your seasons right. One of the most singular ways to experience Switzerland's cheese culture and glorious scenery is wintertime raclette rafting. The excursion involves floating along the calm waters of Lake Brienz, Bonigen, to the adventure hotspot of Interlaken.

You'll be surrounded by snow-capped mountains and pretty villages while indulging in an intimate raclette dinner as the sun goes down. A quintessentially Swiss experience. As for the chill factor, aside from copious amounts of cheese heating up the insides, blankets are on standby for extra warmth. So, too, is wine.

Raft steering is left to the experts, so all you need to be responsible for is grabbing a few mates, perfecting your raclette scrapping methods and tapping into that extra stomach space - you'll need it.

Like my weakness for cheese, I have a fondness for medieval towns.

The storybook hilltop town Gruyeres is at the foot of the Fribourg Pre-Alps and features a skyline of turrets and peaks. Besides spectacular vistas, the walkable village delights with its centuries-old buildings and car-free cobblestone streets. Its main attraction, the 13th-century Gruyeres Castle, features artworks and artifacts spanning eight centuries and beautiful Renaissance gardens within its fortified grounds.

To enjoy the famous cheese named after the town, I perch myself on the sun-kissed balcony at Restaurant Le Chalet. It's a great spot to catch the afternoon rays and soak in the enchanting view of Mount Moleson in the near distance. I'm captivated by the fairytale-like panorama, so I make it a marathon meal, taking my time dipping bread into a pot of Gruyere AOP (protected designation of origin) fondue. For a rounded Gruyeres experience, visit La Maison du Gruyere factory and restaurant to trace the cheese's origins back to 1115.

Clearly, the Swiss know how to live a balanced life. The best example? Creating a dedicated cheese trail.

The rustic cabin feels like a step back in time, with thick wooden beams overhead and timeworn cheesemaking utensils adorning its walls.

A fragrant-heavy fog wafts from the kitchen into the exhibition hall. Two cheesemakers tend to a 650-litre cauldron over a woodfire, one slowly stirring its contents with a wooden paddle. Teamwork is required to put cheese curds into large sacks before they are hand-pressed.

While all seems laborious, thankfully, there's cheese on offer that was prepared earlier. I head upstairs to its chock-full cheese counter to taste all three cheese varieties produced in-house: Vacherin Fribourgeois, Petit Moleson, and Le Lutin.

I have no qualms about going back for seconds, either. This wholesome day out on the farm makes me feel gooey - just the way I like it.

The writer was a guest of Switzerland Tourism and Fribourg Tourism Board