This is from the Col d'Anderets above Les Diablerets, looking at the northern slopes of Isenau, which are fortunately not used for skiing.

We had lunch at the red roofed chalet where we ate fromage d'Etivaz made by hand in that building from the milk of the cows grazing beside it. And drank warm beer since they have no electricity there (it is 1950m up). The farmer and his wife live there for the summer, milking their 30 cows by hand and making the cheese, which then has to be matured for 130 days before it can be sold.