Cheese factory in the monastery of Engelberg

Unique cheese factory in Engelberg: The shape of the soft cheese made in the first Swiss cheese factory located in a monastery is hand crafted. more

Chillon

La Maison du Gruyère AOP

Le Gruyère AOP cheese is produced in ample quantities. 29'000 tons of the hard cheese are made annually. It bears the registered trademark AOP... more

La Maison du Gruyère AOP
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... more

Cheese factory in the monastery of Engelberg

Unique cheese factory in Engelberg: The shape of the soft cheese made in the first Swiss cheese factory located in a monastery is hand crafted.

First Swiss cheese factory located in a monastery.

La Maison du Gruyère AOP

Le Gruyère AOP cheese is produced in ample quantities. 29'000 tons of the hard cheese are made annually. It bears the registered trademark AOP (indicating its origin). There is a modern show dairy that produces Le Gruyère AOP cheese, the "La Maison du Gruyère".

Le Gruyère AOP cheese is produced in ample quantities. 29'000 tons of the hard cheese are made annually. It bears the registered trademark AOP (indicating its origin). There is a modern show dairy that produces Le Gruyère AOP cheese, the "La Maison du Gruyère".

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.