Alpine Cheese Diary

Info

Alpine Cheese Dairy Visit
How does Alpine herb milk become delightful delicacies? Do you want to engage in making your own cheese by standing in front of an open fire "Chaes Chessi" (literally: Cheese Pan)?
In the Central Swiss Alpine Cheese Dairies you can either enjoy a guided tour with a tasting session, or you can look over the cheese makers' shoulder while at work, or you can participate in an Alpine cheese making / butter making workshop.
The workshop challenges you to work hard so that you make your own Alpine cheese from 160 to 200 litres of milk. In a traditional step by step process you work with our Alpine hepherds to produce your own natural product.
Typical Swiss Natural Product Tours / Courses of varying Durations Authentic Central Swiss Alpine Dairies	Hand Made Many Combination Possibilities Minimum Group Size: 15 People

Prices

Prices per Person	CHF
Cheese / Butter Production Workshops (Duration: approximately 2 hours) Optional: Alpine cheese as souvenir / price per piece (approx. 500g) Optional: Accompanied hike to Alpine cheese dairy (approx. 2 hours) Optional: Combination with Team Challenge (approx. 2 hours)  Alpine Dairy Tour Duration: approximately 1 hour up to 30 people Optional: Afterwards – Cheese Tasting with Cocktail drinks	55.00 10.00 30.00 40.00 180.00 15.00 - 35.00
Amount: From: Euro (EUR)Swiss Franc (CHF)U.S. Dollar (USD) to: Euro (EUR)Swiss Franc (CHF)U.S. Dollar (USD)

Included: Competent guide / instruction by local cheese makers, VAT.

Schedule

	Schedule
	Central Swiss Alpine dairy tours and workshops (mostly in the area of Rigi and Boedmeren / Muotathal) are normally carried out between June and October.
	Group Size
	Minimum group size: 15 people. Less than 15: minimal charge applies. Maximum group size: approximately 60 people.
	Venue / Meeting Point
	Depending on the location: To be agreed to

more Info

 A perfect Alpine cheese is made by the optimal interaction of various elements: the landscape, its beauty, and the loveliness of small structures. Cows, even today still known by name, being well looked after by their owners, and, these owners know how to make cheese.

Under expert direction, you make your own cheese. Step by step you work through production process, supervised by the Alpine cheese maker:
- Slowly warm the milk after injecting the milk with lactobacillus
- Mix lab ferment with the milk
- Let milk simmer until the natural lab clods the milk
- Cut jelly like mass with a cheese wire
- Stir curd until jelly like mass receives optimal hardness
- Pour mass in to moulding
- Turn mass in moulding multiple times so that the whey can be poured off
- Dip cheese loaves in a salt bed and then store

You either take your cheese with you as cream cheese or you leave it stored to mature at optimal temperatures. During maturity, the cheese loaves are turned and looked after. The cheese matures after 4 -6 weeks. Of course, you can take an already matured piece of cheese with you.

Our tip: Combination Programmes: Combine your Alpine cheese maker visit with a
- Rigi Adventure Hiking
- Team-Challenge on Mount Rigi
- Hölloch Cave Visit 
- Boedmeren Primeval Forest Hike