In August 2025, you can take a look at the cheese-making show every Wednesday at 10 a.m. - except on 27 August. The cheese-making session lasts around 2 hours and includes a tour of the Alpine museum and the opportunity to buy Alpine cheese. Registration is not required.

Cheese production explained in brief

The raw milk is placed in a copper kettle, where it is heated. After adding lactic acid bacteria and rennet, the milk is left to rest so that the protein breaks down and a gelatinous mass is formed. The mass is cut into small pieces with a cheese harp so that the cheese becomes firm. Warming the cheese mass and the size of the curd determine what kind of cheese it will be.

Historical development of cheese

That's a rough explanation of how cheese is made. Cheese has been eaten for quite a long time. The first written records date back to the Romans as Caseus Helveticus. In the Middle Ages, there are written sources from Gruyere and Emmental. Interestingly, before cheese was made, people ate cabbage and cereal mash. With the dairy industry, milk had to be preserved by making butter, curd and cheese. To this day, the Swiss call eating cheese Spys. If you want more details, read on here .

Bi liebe Sennlitje da chert me gäre i, me griesst schich und dorfet e chli.