Cheese like in the old days
Under the guidance of an experienced cheesemaker, you will process 200 liters of milk over an open fire. This produces two wheels of Stöcklikäse, each weighing around eight kilos. The cheeses are cared for on site by the cellar master. After four months of maturing, the cheese is sent to you at a Swiss address or you can travel back to the beautiful Emmental and collect it yourself.
Making cream cheese
If you would prefer to take the result of your excursion home with you straight away, you have the opportunity to process forty liters of milk into five kilos of fresh cheese in one hour with a specialist. After a further hour of pressing and draining, you can take the delicacy home with you and surprise your loved ones.
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 making. You will see how cheese production has changed over the centuries. Of course, you can also taste the different types of AOP and finally find out how the holes get into the Emmentaler. Such a 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
Cheesemaking:
April 1 to October 31: 9 a.m., 12 p.m., 3 p.m.
November 1 to March 31: 10 am, 1 pm
Location
Emmental
Languages
German, French, English, Italian, Spanish
Costs [CHF] |
incl. 8.1% VAT | |
| Cheese making in the Stöckli | ||
| Production 1 loaf per group | 530.00 | |
| Production 2 loaves per group | 745.00 | |
| Translator costs (E/F/I/Sp) | 140.00 | |
| Fresh cheese production | ||
| Per group up to 25 pers. | 235.00 | |
| Guided tour | ||
| Guide | 165.00 | |
| plus admission Königsweg - adults | 9.00 | |
| Teenagers (12-17yo) | 5.00 | |
Included in the price |
||
| Cheese making in the Stöckli (2 hours) | ||
| - | Production and care by cheesemakers | |
| - | Cheese wheel(s) | |
| - | Care and storage of the loaves | |
| - | Shipping | |
| Fresh cheese (1 hour + 1 hour waiting time) | ||
| - | Production and care by cheesemakers | |
| - | 1 cream cheese per participant to take away | |
Not included |
||
| - | Outward and return journey | |
| - | Additional cheese storage | |
Optional extras |
||
| - | Farm tour | |
| - | Aperitif during cheese making | |
| - | Lunch | |
| - | Guided tour | |
| - | Cheese tasting | |
| - | Horse-drawn carriage ride | |
