Around 1800, La Tzintre consisted of 9 houses, 2 mills, a sawmill, a forge, an inn (see overleaf) and 2 chapels (Saint-Jacques and de l'Ermitage, destroyed in the 19th century). Above all, the hamlet was home to the cheese cellars that collected cheese from hundreds of mountain pastures. The rise of cheese dairies on the plains in the 19th century and the construction of mountain roads in the 1970s reduced cheese production to around forty chalets.

La Tzintre is the industrious hamlet of Charmey, organised around cheese production. The first cheese cuttings onSaint-Jacques day - towards the end of July - gave rise to a frenzied celebration. From Saint-Michel, in mid-May, the wheels of Gruyère matured in its cellars were shipped to Lyon along the cheese route. By the end of the 18th century, Charmey's hundred or so fruitiers (cheese-makers) were producing almost 15,000 wheels of cheese in convoys of up to 250 mules (1,500 wheels), leaving Tzintre for Vevey and France.

The old Tzintre cellars form a complex of buildings that can still be seen today, including the maturing rooms in the basement or in the caves. Inaugurated in 2013, the new Tzintre cellars located a few hundred metres away in the direction of Jaun have taken over the maturing of Alpine PDO Gruyère and Alpine PDO Vacherin Fribourgeois produced by around thirty boilers. La Tzintre also houses the cheese dairy of the dairy company, which processes milk from around twenty farms in the valley throughout the year. All the products (from the mountain pastures and the cheese dairy) are sold in the shop in the village of Charmey.

In collaboration with the municipality of Val-de-Charmey