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 Vallée de Joux. One of the cheese specialists is Jean-Michel Rochat, who is pleased to take...more

Raclette du Valais AOP

Raclette du Valais AOP

Genuine Valais raw milk cheese is produced with great care from traditional recipes. Depending on maturity times, there are four types, the Raclette Alp, Hobel and Tomme cheeses. The official designation of origin (AOP) is a guarantee of quality...more

What a cheese! - l'Etivaz AOP

What a cheese! -...

Because Etivaz is best when the freshest milk is used, this cheese...more

Vacherin Fribourgeois AOP

Vacherin...

This cheese is characterised by its distinctive flavour and reflects the...more

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.

Secrets from the stove
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Raclette du Valais AOP

Genuine Valais raw milk cheese is produced with great care from traditional recipes. Depending on maturity times, there are four types, the Raclette Alp, Hobel and Tomme cheeses. The official designation of origin (AOP) is a guarantee of quality and origin and is stamped into the back of the cheese.

Genuine Valais raw milk cheese is produced with great care from traditional recipes.

Raclette du Valais AOP
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What a cheese! - l'Etivaz AOP

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.

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.

What a cheese! - l'Etivaz AOP
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Vacherin Fribourgeois AOP

This cheese is characterised by its distinctive flavour and reflects the entire palette of scents found in the flora of the Freiburgerland. Thanks to its melt-in-the-mouth and fragrant body, Freiburger Vacherin AOP assumes a high rank among cheese specialities. It continues to be made to an old, unique original recipe. As the base ingredient, it lends the "Fondue moitié-moitié" creaminess and flavour.

The creamy delicacy

As a genuine regional product, Freiburger Vacherin AOP is a subtle reflection of the entire palette of aromas of the flora found in the foothills of the Alps and on the Freiburg high plateau.

Vacherin Fribourgeois AOP
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