Tête de Moine AOP

Tête de Moine AOP

The delicious cheese from the Jura, savoured in delicate rosettes. Tête de Moine AOP (“monk’s head”) is a cylindrical, semi-hard cheese weighing around 800 grams (almost 2 pounds) with a silky body that easily melts in your mouthmore

Alpine culture, alpine cheese-making Diemtigtal

Alpine culture, alpine cheese-making...

The Diemtigtal includes the largest alpine cheese-making area in Switzerland. The tasty mountain cheese is very much in demand. Many farms give...more

Brienzer Rothorn

Brienzer Rothorn

The three and four thousand metre peaks cluster round the Brienzer...more

Marbach-Schangnau alpine dairy

Marbach-Schangnau...

In the Entlebuch region, just on the border with the Emmental, is the...more

Tête de Moine AOP

The delicious cheese from the Jura, savoured in delicate rosettes. Tête de Moine AOP (“monk’s head”) is a cylindrical, semi-hard cheese weighing around 800 grams (almost 2 pounds) with a silky body that easily melts in your mouth

The delicious cheese from the Jura, savoured in delicate rosettes.

Tête de Moine AOP (“monk’s head”) is a cylindrical, semi-hard cheese weighing around 800 grams (almost 2 pounds) with a silky body that easily melts in your mouth.

Alpine culture, alpine cheese-making Diemtigtal

The Diemtigtal includes the largest alpine cheese-making area in Switzerland. The tasty mountain cheese is very much in demand. Many farms give visitors the chance to observe the cheese-making, for example the organic alpine dairy on the Schwarzenberg Alp in the Wiriehorn area. Here you can watch the cheese being made while you enjoy a "typical Swiss" brunch.

Brienzer Rothorn

The three and four thousand metre peaks cluster round the Brienzer Rothorn. Early risers may be rewarded by seeing the sunrise between the mountains. There is a cable-car from Sörenberg and, from Brienz, the only scheduled steam-powered rack railway service in Switzerland. Various different opportunities for walking, with varying degrees of difficulty, or you can go right over to the Brünig Pass, 4.5 hrs.

Marbach-Schangnau alpine dairy

In the Entlebuch region, just on the border with the Emmental, is the Marbach-Schangnau alpine dairy. Every day, the milk from buffalo, cows and sheep in both regions is made into wonderful fresh speciality products. You can find all kinds of specialities in the newly built alpine dairy, while from the visitors' gallery you can get a glimpse of how they are produced.