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.
Genuine Valais raw milk cheese is produced with great care from traditional recipes.
Because Etivaz is best when the freshest milk is used, this cheese from Canton Vaud is made directly on the alp - spectators are more than welcome.