Making cheese in a panoramic location

Making cheese in a panoramic location

The Fluonalp is one of the loveliest of the Giswil Alps and the cows that graze here enjoy not only magnificent views, but a copious supply of the most delicious herbs. No wonder the cheese made from their milk is so remarkable. Nor is the recipe...more

Secrets from the stove

Secrets from the stove

This cheese is so creamy, that one eats it with a spoon: Vacherin Mont d'Or is a cheese with a long tradition, carefully prepared by specialists in Vallée de Joux. One of the cheese specialists is Jean-Michel Rochat, who is pleased to take...more

Raclette du Valais AOP

Raclette du...

Genuine Valais raw milk cheese is produced with great care from...more

What a cheese! - l'Etivaz AOP

What a cheese! -...

Because Etivaz is best when the freshest milk is used, this cheese...more

Making cheese in a panoramic location

The Fluonalp is one of the loveliest of the Giswil Alps and the cows that graze here enjoy not only magnificent views, but a copious supply of the most delicious herbs. No wonder the cheese made from their milk is so remarkable. Nor is the recipe a secret. Anyone who wants to can visit the dairy and make their own cheese. What’s more, they can pick it up again a year later (the cheeses weigh between 11 and 13 kg), by which time it will have matured to perfection.

The Fluonalp is one of the loveliest of the Giswil Alps and the cows that graze here enjoy not only magnificent views, but a copious supply of the most delicious herbs.

Making cheese in a panoramic location
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Secrets from the stove

This cheese is so creamy, that one eats it with a spoon: Vacherin Mont d'Or is a cheese with a long tradition, carefully prepared by specialists in Vallée de Joux. One of the cheese specialists is Jean-Michel Rochat, who is pleased to take interested groups on a tour of his cheese-making facility, Le Pelerin, as well as on a tour of the in-house museum. As a grand finale he reveals the famous recipe for making Vacherin Mont d’Or au four cheese (au four means from the oven) - the most popular Swiss dessert cheese.

Secrets from the stove
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Raclette du Valais AOP

Genuine Valais raw milk cheese is produced with great care from traditional recipes. Depending on maturity times, there are four types, the Raclette Alp, Hobel and Tomme cheeses. The official designation of origin (AOP) is a guarantee of quality and origin and is stamped into the back of the cheese.

Genuine Valais raw milk cheese is produced with great care from traditional recipes.

Raclette du Valais AOP
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What a cheese! - l'Etivaz AOP

Because Etivaz is best when the freshest milk is used, this cheese from Canton Vaud is made directly on the alp - spectators are more than welcome.

Because Etivaz is best when the freshest milk is used, this cheese from Canton Vaud is made directly on the alp - spectators are more than welcome.

What a cheese! - l'Etivaz AOP
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