Appenzeller® Cheese

The uniquely spicy cheese from Appenzellerland. Appenzeller ® is one of Switzerland’s great gastronomic treasures. The country’s spiciest cheese has been made by hand in the same way for more than 700 years. more

Chillon

"Pavés" from Geneva

A speciality created in the 1930s by the chocolate makers of Geneva: little cubes of chocolate, dusted with the finest cocoa powder, that melt in... more

Secrets from the stove

Secrets from the stove

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... more

Appenzeller® Cheese

The uniquely spicy cheese from Appenzellerland. Appenzeller ® is one of Switzerland’s great gastronomic treasures. The country’s spiciest cheese has been made by hand in the same way for more than 700 years.

The uniquely spicy cheese from Appenzellerland.

Appenzeller ® is one of Switzerland’s great gastronomic treasures. The country’s spiciest cheese has been made by hand in the same way for more than 700 years. The gentle, hilly landscape between Lake Constance and the Säntis massif with its lush, healthy, nutritious herb-filled grass is the secret of the natural raw milk from which Appenzeller ® is made. The age-old craft of making cheese by hand is as much a part of the living heritage of the Appenzellerland as the local traditions of string music and rustic painting on wood.

"Pavés" from Geneva

A speciality created in the 1930s by the chocolate makers of Geneva: little cubes of chocolate, dusted with the finest cocoa powder, that melt in the mouth. Pavés are just one of the many delicious chocolate specialities from Geneva, because the city is home to many long-established chocolate making companies (Auer, Arn, Stettler, Zeller etc.). Available from specialist stores.

Secrets from the stove

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.