Alimentarium - Museum of Nutrition

Alimentarium - Museum of Nutrition

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.more

Emmental AOP Show Dairy

Emmental AOP Show Dairy

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 AOC is...more

The Mendrisiotto Wine Route

The Mendrisiotto...

The Mendrisiotto Wine Routemore

Bündner Bergkäse

Bündner Bergkäse

Typical of the Grisons and no secret at all

A primal, natural...more

Alimentarium - Museum of Nutrition

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.

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.

Emmental AOP Show Dairy

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 AOC is manufactured.

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.

The Mendrisiotto Wine Route

The Mendrisiotto Wine Route

This route leads through Mendrisiotto, a traditional wine-growing region with an abundance of testimonies to history and art, sited amidst an impressive landscape.

Bündner Bergkäse

Typical of the Grisons and no secret at all

A primal, natural original product made into cheese by hand according to a tried and tested recipe in selected dairies at above 1’000 metres altitude. Its first-class character only fully develops after the journey down into the valley and a ripening time of up to 9 months.

Typical of the Grisons and no secret at all

Bündner Bergkäse is made from pure, aromatic mountain milk in Alpine dairies at above 1’000 meters altitude.