Les Martel cheese-making dairy

Les Martel cheese-making dairy

Cheese-making dairy, visitor’s gallery, bar and shop guarantee a taste of all that’s behind this protein-packed delicacy in the Jura and Three-Lakes region. more

Making cheese in Ticino

Making cheese in Ticino

A bit of Ticino to take home with you! At the Gottardo dairy in Airolo, guests can use the wonderful milk produced by cows in the San Gottardo region to make their own cheese. An experienced cheese maker tells them what to do and after each...more

Lavaux vineyards

Lavaux vineyards

Discover Lavaux, the unique wine region that stretches along the lake...more

Emmentaler AOP

Emmentaler AOP

The king of Swiss cheese. This celebrated cheese takes its name from the...more

Les Martel cheese-making dairy

Cheese-making dairy, visitor’s gallery, bar and shop guarantee a taste of all that’s behind this protein-packed delicacy in the Jura and Three-Lakes region.

Cheese-making dairy, visitor’s gallery, bar and shop guarantee a taste of all that’s behind this protein-packed delicacy in the Jura and Three-Lakes region.

Making cheese in Ticino

A bit of Ticino to take home with you! At the Gottardo dairy in Airolo, guests can use the wonderful milk produced by cows in the San Gottardo region to make their own cheese. An experienced cheese maker tells them what to do and after each freshly made cheese has aged sufficiently to produce a fine mature cheese, it is sent back home to the one who made it as a reminder of an unforgettable holiday in Ticino.

The Gotthard Exhibition Cheese Dairy also features a restaurant and a store.

Lavaux vineyards

Discover Lavaux, the unique wine region that stretches along the lake between Montreux and Lausanne. Taste locally produced wines in an authentic wine cellar and learns more about local wine growing culture and grape varieties.

Explore the terraced vineyards of Lavaux. Of the five Vaudois wine regions, the UNESCO "Lavaux" region (between Lausanne and Montreux) is undoubtedly the most spectacular.

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.