Emmentaler AOP

The king of Swiss cheese. This celebrated cheese takes its name from the valley (“Tal”) of the river Emme in the canton of Bern, where production of the cheese can be traced back to the 13th century. more

Chillon

Glacier Wine - The “Sherry“ of Valais

Glacier Wine - The “Sherry“ of Valais more

Glacier Wine - The “Sherry“ of Valais
Augstbord cheese-makers – demonstration dairy

Augstbord cheese-makers –...

180 tonnes of raclette cheese are produced every year at the modern demonstration dairy in Turtmann. The milk comes from cows from the surrounding... more

Emmentaler AOP

The king of Swiss cheese. This celebrated cheese takes its name from the valley (“Tal”) of the river Emme in the canton of Bern, where production of the cheese can be traced back to the 13th century.

The king of Swiss cheese

This celebrated cheese takes its name from the valley (“Tal”) of the river Emme in the canton of Bern, where production of the cheese can be traced back to the 13th century. Emmentaler AOP is made from fresh untreated milk from cows fed on grass and hay but not silage. It takes about 12 litres of milk to make one kilo of cheese. The use of any additives is prohibited, as is the use of genetically modified ingredients.

Glacier Wine - The “Sherry“ of Valais

Glacier Wine - The “Sherry“ of Valais

Glacier wine has originated in the Val d´Anniviers, a valley south of Sierre/Siders. The traditional blending method consisted in earlier times of 90% Rèze wine and 10% Humagne Blanc, Ermitage, Petite Arvine and Malvoisie.

Augstbord cheese-makers – demonstration dairy

180 tonnes of raclette cheese are produced every year at the modern demonstration dairy in Turtmann. The milk comes from cows from the surrounding area. You can watch from a platform on the first floor to see how this is then turned into cheese – the master cheese-maker allows you to peep into the "Chessi" from there. If you book in advance, you can enjoy a raclette meal at the dairy.