Raclette it go

From mountain trails to cheese farms, Tom Cavilla finds a winning mix in Switzerland

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Striking the right balance between relaxation and exploration can prove a challenge on any trip. The temptation when on the clock in a new place is to rush around ticking off sights, often resulting in blurred memories and fatigue.

My visit to the Bernese Oberland in Switzerland taught me a lesson in how to really take in my surroundings and resist the urge to press on with a hurried stride.

Take time to smell the roses, or in my case, the cheeses.

This awakening experience began in the picturesque village of Adelboden, an idyllic chalet village 4,430ft above sea level, with blooming alpine meadows and crystal-clear lakes.

Home to only 3,500 inhabitants, versatile Adelboden comes alive during winter with tourists swooping in for its mountain sports on its dream pistes and World Cup race in January.

It actually became the destination for the first winter sports package holiday, organised by tourism pioneer Sir Henry Lunn in 1902.

In the warmer months, it's ideal for those wanting to gaze at the scenery at their own pace while traversing its walking trails, mountain bike routes, cable cars, or swimming in the lakes.

The village's standout hotel was acquired by Welsh brothers Craig and Grant Maunder in 2009 and renamed The Cambrian a subtle nod to their home country (Cambria translates as Wales in Latin). This stunning, four-star superior hotel, rebuilt in the Belle Epoque style in the 20th century, is the perfect place to unwind, offering a swanky spa with pool, Finnish sauna, steam bath and outdoor infinity pool, which comes with breathtaking views of the Swiss Alps.

At the hotel's Bryn Williams restaurant, named after the chef who hails from North Wales, diners can enjoy dishes created with Swiss and Welsh influences.

From here, take a short bus journey to nearby mountain village Elsigen where you can ride the gondola to reach an alpine cheese farm hidden away in the peaks.