Cheese like in the old days
Under the guidance of an experienced cheesemaker, you will process 200 litres of milk over an open fire. This produces two loaves of Stöckli cheese, each weighing about eight kilos. The loaves are cared for and maintained on site by the cellar master. After four months of maturing, the cheese is sent to a Swiss address or you can drive to the beautiful Emmental and pick it up yourself.
Make cream cheese
If you prefer to take the result of your trip home immediately, you have the possibility to process forty litres of milk into five kilos of cream cheese in one hour together with a specialist. After a further hour of pressing and draining, you can take the delicacy home and surprise your loved ones at home with it.
Guided tour
On the tour of the show dairy you will learn exciting facts about the history of Emmentaler AOP and its production. An expert will guide you through the four generations of cheese. You will see how cheese production has changed over the centuries. Of course, you will also be able to taste the different types of AOP and finally learn how the holes in Emmentaler come about. Such a guided tour is available in German, English, French, Italian or Spanish at any time during opening hours.
Size of group
5 to 25 people
Duration
around 2 h
Implementation
all year round
Cheese:
April 1 to October 31: 9 a.m., noon, 3 p.m.
1 November to 31 March: 10 am, 1 pm
Location
Emmental
show
map
Languages
German, French, English, Italian, spanisch
Costs [CHF] |
incl. 7.7% VAT | |
| Production 1 loaf per group | 390.00 | flat-rate |
| Production 2 loafs per group | 650.00 | flat-rate |
| Translator costs (E/F/I/Sp) | 140.00 | flat-rate |
| Fresh cheese production | ||
| Per group up to 25 pers. | 220.00 | flat-rate |
| Guided tour | 200.00 | flat-rate |
Included in the price |
||
| Cheese in the Stöckli (2 hours) | ||
| - | Production and supervision by cheese makers | |
| - | Cheese loaf(s) | |
| - | Care and storage of the loafs | |
| - | Shipping | |
| Fresh cheese (1 hour + 1 hour waiting time) | ||
| - | Production and supervision by cheese makers | |
| - | 1 cream cheese per participant to take away | |
Not included |
||
| - | outward and return journey | |
| - | Additional storage Cheese | |
Optional extras |
||
| - | Farm tour | |
| - | Apéro during cheese production | |
| - | Lunch | |
| - | Guided tour | |
| - | Cheese tasting | |
| - | horse-drawn carriage ride | |
