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 interested groups on a tour of his cheese-making...more

A day at the dairy

A day at the dairy

Just imagine being able to make your own soft cheese in a huge copper kettle over an open fire! This is what you can do at Hemishofen, an organic...more

Tête de Moine AOP

Tête de Moine AOP

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

Alpine culture, alpine cheese-making Diemtigtal

Alpine culture,...

The Diemtigtal includes the largest alpine cheese-making area in...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.

A day at the dairy

Just imagine being able to make your own soft cheese in a huge copper kettle over an open fire! This is what you can do at Hemishofen, an organic farm where you can learn how to lend your cheese its own special flavour and how to refine it with herbs. You can also churn your own butter and sample it on freshly made bread. And those wanting something to wash it down with can help themselves to a glass of fresh milk by milking one of the farm’s many forbearing cows!

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.