A taste of the homeland.
You could happily visit Switzerland by simply travelling from
one dairy to the next. Every landscape, every region has its own
cheeses – an incredible number made from one raw material,
good Swiss milk. The variety is astonishing: smooth and creamy
Vacherin AOC, sharp Appenzeller, tangy Sbrinz AOC, nutty Emmentaler AOC
(the cheese with the holes), world-famous Le Gruyère AOC, and distinctive
Tête de Moine AOC, shaved into delicate rosettes. These and
the other 450-odd cheeses will turn a fondue, a raclette, a
cheese board, or even a snack into a memorable experience. A
must for cheese lovers is a visit to a weekly market to see the
stands of the farmers and cheese makers stacked high with
wheels of cheese, many of which have been made in summer
pastures.
Make your own cheese in Grimentz
Every Monday during summer, Alex, the cheese maker, invites
guests up to his Alp in Grimentz/Val d’Anniviers in the Valais.
The day begins with a cable car ride to Bendolla and a short
walk to the dairy. Cheese making is followed by a brunch of
regional specialities.
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In the dairy on the Flumserberg
For centuries cheese has been made over an open fire up at
the traditional Tannenboden cheese dairy. Visiting groups can
make their own cheese – and then enjoy cheese specialities
in the cosy chalet.
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Exploring Gruyère country
Pure alpine air, genuine Gruyère cows, real wooden alpine
chalets, and two cheese dairies to visit – all this awaits walkers
on the two-hour hike on the Moléson between Pringy and
Moléson-Village.
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