Thanks to the French we have some of the world’s greatest cheeses. However, like most things, it never tastes quite so good as when you sample in situ. Alpine pastures mean well fed animals and delicious fresh goat and cow milk. Wipe your drool off the cheese counter and take your pick from soft Chevrotin, light Tomme de Savoie, nutty Reblochon or hard and sharp Beaufort. Cheese and a fresh baked baguette is totally classified as dinner.

Reblochon had interesting beginnings: it’s actually thanks to some crafty farmers attempts to avoid tax. After only semi-milking their cows when landowners watchful eyes were hovering, they’d make haste to milk the rest once backs were turned. Thankfully for our sake, the seconds were creamier and richer. In their haste they made the cheese from the milk straight from the cow – still warm. Blocher is ‘to milk’ Reblocher is ‘to milk again’.

It’s serious business when there’s electrical equipment bought out to the table for a meal. Brace yourself for half a wheel of Raclette melted at your table on its own special Raclette grill. Watch the cheese bubble and turn golden before scraping it off onto your plate and enjoy it with fresh boiled potatoes, pickles and gherkins. Did you know the name Raclette actually comes from the French word, racleur; which translates as ‘to scrape’? Scrape your way to cheese heaven.

Many of the restaurants and hospitality establishments have a history reaching back to the early days of mountainous exploration. La Calache (The Carriage) for example, is a quirky restaurant that you’ll find packed with locals and visitors alike . Filled to the brim with historical pieces from the town’s past: hiking, cooking and farming equipment, it’s home to a solid menu of local specialties done well. Including that oozy Raclette. Just be sure to skip the starters if you go in for the grill – even the waiters suggest to do so.

Skip over the usual resort hotels and rest your head in a traditional mountain cabin known as a Mazot. These wooden cabins range from rustic and simple though to totally decadent. Those on the smaller side are the ultimate in tiny house design. Down the trap door to the bedroom; literally – a room the size of the bed. Upstairs a kitchenette, couch, bathroom and a little balcony with one of the best dining views money can buy.

There’s no doubt about it, Chamonix’s mountain views are stunning no matter what time of year you can escape the office. However buck the trend and skip ski season for the warmer weather. Summer crowds descend from July, so the trick is to visit on the cusp of the season in June or end of August. You’ll have all of those spring flower filled paths to yourself and perhaps even a few wild berries to forage for.

It’s difficult to dine without dairy in Chamonix. Possibly one of the prettiest names for a dish you’ll hear is Tartiflette. While not as delicate as it sounds, it’s deliciousness makes up for the rustic appearance. Imagine a heady combination of cheese, potatoes, more cheese, onions and lardons in a one pot wonder and you’ll get the picture. A specialty of the region, you’ll find it on just about every menu in town.

The transport system makes travel easy in the valley of Chamonix. Buses are regular and perfect if you fancy a one-way hike to a neighbouring town. Jump on a cable car or ski lift for vertical routes, or take the Mount Blanc Express train through the valley by rail at lower altitudes. You can get afloat if you like, but it will entail a life jacket , an adrenalin kick and some icy white water direct from the glacier.

This is an outdoor explorers dream. No matter where on the scale your skills sit, there is an appropriate adventure to jump into and work up a sweat before dinner. The slopes are famed for snowy pursuits, but in the warmer months the town is a hive for paragliders, hikers, trail runners, mountain bikers, rock climbers and walkers. With plenty of ski lifts and trails that start at the hub of the town, grab a baguette for brekky on the way and head on up.

There’s no shortage of ways to enjoy melted cheese for a meal. Look out for the soft and slightly sweet Vacherin de Bauges – it’s easy to spot in a little round wooden box. Pop it in the oven, box and all, and you are ready to dunk and dip to a cheese induced coma. This one has been on the table since the Middle Ages when it was well loved by the Savoyard dukes.

The terroir is home to 23 grape varieties and the unique alpine/Mediterranean microclimate of the region produces some unusual and exceptional wines. Cha Cha Cha is a wine bar and store that takes their wine selection seriously in relaxed and welcoming surrounds. Along with local Savoie wines, the bar walls are filled with carefully curated bottles from France’s main producing regions. Sample a few wines by the glass at the bar and be sure to grab something to take back home for dinner. A glass of Rousette de Savoie is the perfect pairing for a mountain sunset.

Of course, it would hardly be an alpine adventure without at least one mention of the dish that fuelled a decade of cheesy dinner parties in the 70’s. After trying the real deal here, you might just be raiding your local op-shop when you get home to find your own fondue kit. Who could think of a better way to bond at the dinner table than by dunking an assortment of carbs into a pot of molten cheese?

You’ll need a day or two to rest up from all of the action and digesting. Sit back at one of the cafes in the town square and people watch. It’s an eyeful of activewear; from super fit retirees through to serious adrenaline junkies with chalked up hands and climbing ropes. Some of these guys have been up and down a mountain before you hit your second cup of coffee.

There is one major incentive to work your way up the mountainside other than the view at the top. Mountain refuges are scattered amongst the 600km of trails and perfect for replenishing energy levels after a tough trek. Enjoy a tipple of the local aperitif. Genépi is a refreshing herbal liquor made from the alpine plant found in the area. It will put a spring back in your step and confidence to scale the next stretch of the mountain edge.

Even if you packed a picnic, you’ll find room for a refreshing drink and a slice of tart when you see what is on offer at the top of the mountain. Buvette du Plan de l’Aiguille on the way up the Aiguille du Midi has a banquet of freshly baked pies and tarts being replenished faster that the blink of an eye thanks to hungry hikers. Bilberry tart is a favourite, made from small wild blueberries – look out for it listed as La Tarte aux Myrtilles on the menu.