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The cheese production and its secrets.

All you need is a wood fire, a large copper pot, raw milk and fungal cultures and you are ready to go. Under the supervision of our master cheese maker you will make some 6 kilos of tasty Burgherren cheese.

Master cheese maker Werner Knöpfli welcomes groups to his mobile dairy where they learn how to make an aromatic, semi-hard cheese, just like in the good old days.

The cheese shop in Leysin is where traditional cheese is handmade under the "Le Leysin" label, using wood fires. The shop also acts as a small museum, presenting unique tools and equipment from a bygone alpine age.

A monument to cheese: more than 3,000 wheels, including historic rarities, have been gathered here at the Gstaad cheese grotto.

Have you always wanted to make your own cheese? Come visit us!

A modern microcosm is hidden behind the typical façade of the Maran cheese dairy.

The Gotthard Exhibition Cheese Dairy also features a restaurant and a store.

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.

60 years after the last cheese left the Alpine peak of Nova, the Alpine Dairy in Pontresina is producing once again cheese in the traditional way on this idyllic mountain. The Alpschaukäserei (cheese factory), with its stunning views of the Bernina Massif, is situated not far from the Morteratsch Glacier. Watch the cheesemaker at work as you sample his handiwork with your brunch or Zvieri (afternoon snack). The Sennerei Pontresina cheese dairy's Glacier Fondue counts as an insider's tip. Purchase their products in summer or winter.

A favourite with groups, this activity combines sport with local gastronomy and culture in a magnificent setting opposite one of Switzerland’s most beautiful mountains! A hike on the bisse, local product tastings, a visit to the hamlet of Colombire and a cheese-making workshop await the participants for an unforgettable day in the Alpine pastures!

Whoever loves cheese is in the right place. Visitors can produce their own cheese in the show dairy Tschugga in Parpan, or they can observe the production of the cheese.

Cheese-making dairy, visitor’s gallery, bar and shop guarantee a taste of all that’s behind this protein-packed delicacy in the Jura and Three-Lakes region.

After a snack of down-to-earth fare, Franz Toni initiates his Rigi guests into the secrets of cheesemaking. Participants get to make authentic Rigi alpine cheese under expert guidance. In the evening, the guests enjoy a rustic alpine barbecue near the mountain hut. The next morning, the enterprising spirits wake to a generous alpine breakfast.

The cheese secrets are given from generation to generation - and the fresh herbs are an important ingredient to a good cheese.

Simple, authentic experiences for guests who, accompanied by a knowledgeable guide, wish to discover and visit farms, wineries and dairies, where they can learn about cultivation, wine-making and cheese-making techniques and then taste the delicious results.

The Schlacht Alp, at the foot of the Brienzer Rothorn, is one of the most beautiful Alpine cheese dairies in the biosphere.

The “Sennaria” on the road to the Lukmanier Pass is a modern and unconventional establishment. Besides classic Graubünden organic mountain cheese and specialities made from sheep's and goat's milk, it even produces flower cheese.

Over the fire or in modern copper vats – this exhibition dairy covering 17,500 m2 gives you an up-close look at how the famous Emmental AOP is manufactured.

In the Lucerne district of St. Karli, you are invited to the Sbrinz cheese cellar to delve into the world of Sbrinz AOP.

In Zurich’s first city dairy, visitors gain an insight into this fascinating craft and even get to make their own Swiss cheese.

The Alpine and traditional cheese dairy of Tannenboden was built at the turn of the century. Through a large glass pane in the cozy restaurant you can watch how cheese is made. Fine fresh dairy products such as Alpine cheese, yoghurt, butter, milk and Camenbert cheese are sold here.

Mt. Moléson, a prominent hiking destination, dominates the Freiburg Pre-Alps. The cheese is produced the old-fashioned way, over a wood fire, in the Alpine cheese dairy in Moléson. A thematic hiking trail leads from Alp to Alp.

The production facility where the cheese with a 550-year tradition is created has opened its doors and invites visitors to view the world’s only factory where Schabziger is made.