Gletsjerwijn - de „sherry“ van Wallis

Gletsjerwijn - de „sherry“ van Wallis

De gletsjerwijn heeft zijn oorsprong in Val d´Anniviers, ten zuiden van Sierre/Siders. De traditionele versnijmethode bestond vroeger uit 90% Rèze met 10% Humagne Blanc, Ermitage, Petite Arvine en Malvoisie.

Visit an alpine cheese factory

A guided tour to the alpine raclette cheese factory with the famous Hérens cows. The visitor is given the chance to learn how summer life unfolds in the alpine pastures in the canton of Wallis.

A guided tour to the alpine cheese factory with the famous Hérens cows. The visitor is given the chance to learn how summer life unfolds in the alpine pastures in the canton of Wallis.

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.