Tête de Moine AOP cheese dairies

Cheese is no longer produced at Bellelay abbey in the Bernese Jura. However, visitors can, by appointment, see the historic show-dairy where the celebrated Tête de Moine was once made. The visit can also include a tour, led by a knowledgeable guide, of the impressive abbey church, as well as a... more

Chillon

La Maison du Gruyère AOP

Le Gruyère AOP cheese is produced in ample quantities. 29'000 tons of the hard cheese are made annually. It bears the registered trademark AOP... more

La Maison du Gruyère AOP
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... more

Tête de Moine AOP cheese dairies

Cheese is no longer produced at Bellelay abbey in the Bernese Jura. However, visitors can, by appointment, see the historic show-dairy where the celebrated Tête de Moine was once made. The visit can also include a tour, led by a knowledgeable guide, of the impressive abbey church, as well as a cheese tasting – reservations required.

Tête de Moine AOP cheese dairies
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La Maison du Gruyère AOP

Le Gruyère AOP cheese is produced in ample quantities. 29'000 tons of the hard cheese are made annually. It bears the registered trademark AOP (indicating its origin). There is a modern show dairy that produces Le Gruyère AOP cheese, the "La Maison du Gruyère".

Le Gruyère AOP cheese is produced in ample quantities. 29'000 tons of the hard cheese are made annually. It bears the registered trademark AOP (indicating its origin). There is a modern show dairy that produces Le Gruyère AOP cheese, the "La Maison du Gruyère".

La Maison du Gruyère AOP
Zoom map

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
Zoom map