Over the fire or in modern copper vats – this exhibition dairy covering 17,500 m2 gives you an up-close look at how the famous Emmental AOP is manufactured.
Fifty-five years after the last cheese left the Alpine peak of Nova, the Alpine Dairy in Pontresina is producing once again cheese in the traditional way on this idyllic mountain.
Experiencing Alpine Culture not only means sleeping on an Alp, but also working on an Alp or farm. Visitors help with making hay, mucking stalls, milking cows, or cheese-making, and takes away a feeling for life as a mountain farmer.
In 1839 a German pharmacist moved to Vevey in the French part of Switzerland and changed his name from Heinrich Nestle to Henri Nestlé. His company, which is known the world over today, founded the Alimentarium, a museum of nutrition.