Engadin St. Moritz – Top-quality beef, dried for 10 to 15 weeks in the fresh alpine air: that is the secret of Bündnerfleisch (not forgetting a special mixture of herbs and spices). Enjoy it sliced wafer-thin, with crispy bread and... more
Show Dairies – 180 tonnes of raclette cheese are produced every year at the... more
Recipes Betty Bossi – Invented by the Zurich guilds more
Bündnerfleisch: first-class
Engadin St. Moritz – Top-quality beef, dried for 10 to 15 weeks in the fresh alpine air: that is the secret of Bündnerfleisch (not forgetting a special mixture of herbs and spices). Enjoy it sliced wafer-thin, with crispy bread and a glass of Graubünden wine – and you can almost taste the mountains.
Augstbord cheese-makers – demonstration dairy
Show Dairies – 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.
Züri-Geschnetzeltes
Recipes Betty Bossi – Invented by the Zurich guilds
