Les Martel cheese-making dairy

Les Martel cheese-making dairy

Show Dairies – 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

Secrets from the stove

Secrets from the stove

Show Dairies – This cheese is so creamy, that one eats it with a spoon: Vacherin Mont d'Or is a cheese with a long tradition, carefully prepared by specialists in Vallée de Joux. One of the...more

A day at the dairy

A day at the dairy

Show Dairies – Just imagine being able to make your...more

Bündnerfleisch: first-class

Bündnerfleisch:...

Engadin St. Moritz – Top-quality beef, dried for 10...more

Les Martel cheese-making dairy

Show Dairies – 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.

Les Martel cheese-making dairy
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Secrets from the stove

Show Dairies – This cheese is so creamy, that one eats it with a spoon: Vacherin Mont d'Or is a cheese with a long tradition, carefully prepared by specialists in Vallée de Joux. One of the cheese specialists is Jean-Michel Rochat, who is pleased to take interested groups on a tour of his cheese-making facility, Le Pelerin, as well as on a tour of the in-house museum. As a grand finale he reveals the famous recipe for making Vacherin Mont d’Or au four cheese (au four means from the oven) - the most popular Swiss dessert cheese.

Secrets from the stove
Zoom map

A day at the dairy

Show Dairies – Just imagine being able to make your own soft cheese in a huge copper kettle over an open fire! This is what you can do at Hemishofen, an organic farm where you can learn how to lend your cheese its own special flavour and how to refine it with herbs. You can also churn your own butter and sample it on freshly made bread. And those wanting something to wash it down with can help themselves to a glass of fresh milk by milking one of the farm’s many forbearing cows!

A day at the dairy
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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.

Bündnerfleisch: first-class