Name Nom Surname Vorname Prénom Firstname Geburtsdatum Date de naissance Date of birth Adresse Adresse Address PLZ/Ort NPA/Localité Postcode/City Land Pays Country Unterschrift Signature Signature
You are cordially invited to explore the fantastic variety of the Swiss cheese landscape and take a trip through our wonderful country of Switzerland. The Cheeses from Switzerland Passport accompa nies you on this journey and offers you an overview of the show dairies
listed here and information about the Swiss cheese tradition.
Have your passport stamped at each of the four show dairies to earn yourself a trendy Grand Tour Snack Box with a Swiss cheese knife by Victorinox and a piece of the finest
Swiss cheese, worth CHF 75 in all*. Switzerland, the land of cheese: The show cheese dairies are em bedded in the typical landscapes of the famous Swiss cheese va rieties that are just waiting to be explored by you. There is so much to discover! You’re sure to notice similarities, but also the unique fea tures of each, be they of a scenic or cultural nature. Find out why the cheeses that are produced in the various regions using the same raw material all taste so different.
Did you know that the show dairies can all be reached via the Grand Tour of Switzerland? Thanks to these selected itineraries, the jour ney to and from the show dairies is already a highlight in itself.
Including spectacular views of lush green meadows where cows graze contentedly!
SPECIAL OFFER: Visit all 4 showdairies within 2 yearsand receive a freeGrand TourSnack Box*
Einsiedeln
Appenzellerland
Emmental Gruyères
The Grand Tour of Switzerland combines the highlights of Switzerland in one single journey. The route takes you through four linguistic regions,
Inspiring: the surprising diversity on display along the route Highlights: 45 top attractions, including 12 UNESCO World Heritage sites and two biospheres
Appenzeller ® Schaukäserei Stein (AR)
Length: 1,643 km (1,970 km if you include the three drives to get there)
Highest point: Furka Pass, 2,429 m a.s.l.
Lowest point: Lake Maggiore, 193 m a.s.l.
Lakes along the route: 22 lakes bigger than 0.5 km2
Emmentaler Schaukäserei Affoltern im Emmental (BE)
Milchmanufaktur Einsiedeln Einsiedeln (SZ)
Recommended travel season: April – October (the Alpine passes are only sure to be clear for traffic in the summer months)
voyage
discovery!
Further information grandtour.myswitzerland.com
Experience the culinary diversity of Switzerland. The Grand Tour of Switzerland won’t just show you Switzerland’s most beautiful side; it’s also a culi nary journey of discovery. Thanks to the variety of specialty dishes waiting for you in every part of the country and thanks to the Grand Tour SnackBox with tempting regional treats. You’ll take the Snack-Box with you on your journey to satisfy those hunger pangs – and you can repeatedly top it up. Bon voyage – and bon appetit!
MySwitzerland.com/snackbox
*Visit the four show dairies and get the corresponding stamp in your cheese passport! When you visit the last show dairy, we give you a trendy Grand Tour Snack Box with a piece of cheese and an original Cheeses from Switzerland knife by Victorinox.
The offer is redeemable in person at the participating locations. No offers will be shipped. No cash alternative; offers cannot be cumulated. One offer per person/family (children). While supplies last.
Grand Tour Photo Spots.
The best views along the Grand Tour of Switzerland are waiting to be discovered at the Grand Tour Photo Spots. Signposts are provided to ensure that visitors don’t miss out on any of these great locations. The number of Grand Tour Photo Spots is continuously growing and there are now QR codes to be found at the photo spots that trigger special offers when used.
MySwitzerland.com/fotospots
E-Grand Tour.
The Grand Tour of Switzerland is the world’s first road trip for electric vehicles. A dense network of around 300 charging stations connects the entire route, guaranteeing over 1,600 kilometres of relaxing, eco-friendly driving pleasure.
MySwitzerland.com/e-grand-tour
Grand Tour Package.
The bookable package from STC allows guests to take the Grand Tour of Switzerland with or without a hire car and spend the night in selected hotels of the chosen category along the route.
MySwitzerland.com/grandtouroffers
There are over 700 different cheese specialities in Switzerland. This indulgent variety ranges from mild to tangy and from soft to hard. The huge range of cheeses from Switzerland leaves nothing to be desired. There’s something to suit every taste.
Cheese from Switzerland is diversity. Because it’s made of everything we stand for.
Like Swiss watches, cheese from Switzerland is an expression of precision and reliability. Artisanal skill and passion, plus strict regulations and checks, make for typical Swiss quality. Independent control bodies at all levels ensure that everything is precisely as it should be.
Cheese from Switzerland is quality. Because you can always depend on us.
Cheese from Switzerland contains Swiss raw materials and nothing else. The milk is produced sustainably and in harmony with nature. For the major cheese varieties, it is delivered directly to the cheese dairy twice a day. The farms are so close to the cheese dairy that trans portation routes are kept short.
Cheese from Switzerland is trust. Because it comes from where our home is.
The recipe for the well-known cheeses from Switzerland is still exactly the same as it was hundreds of years ago. And the cheese is still made as it was in our grandfathers’ day, using genuine artisanal methods. Which is why cheese from Switzerland tastes as authentic and distinctive today as it did then.
Cheese from Switzerland is craftsmanship. Because we remain true to our traditions.
The famous cheese varieties from Switzerland have been produced at local village cheese dairies since time immemorial. It is no different today. Even with the major cheese varieties, each and every piece of cheese comes from a local village cheese dairy, whether it was bought at a specialist store or from the selfservice shelf at the supermarket.
Cheese from Switzerland is passion. Because we pour our lives into it.
Cheese from Switzerland is more varied than almost any other food. There is no occasion without a cheese to match. From breakfast to dessert, with cocktails and as a snack or main meal: Cheese from Switzerland is perfect for any occasion. Any time of day.
Cheese from Switzerland is togetherness. Because it stands for everything we love to share.
From fresh milk to cheese: this fascinating process still includes the same steps that it did hundreds of years ago; even if technology has been introduced in many areas. Watch cheeses being made during a visit to the show cheese dairies and learn more about the Switzerland, the land of cheese.
Swiss cheese is categorised into different types of cheese: we dif ferentiate between extra-hard cheese, hard cheese, semi-hard cheese, soft cheese, cream cheese, as well as cheese spread and melted cheese. Each type of cheese has its own characteristics and differs in terms of its fat and water content, as well as the production methods, maturation and storage.
As diverse as the regions in Swit zerland! From mild and creamy to strong and bold flavours – there is something to suit every palate, na turally lactose-free and suitable for vegetarians The variety of cheeses from Switzerland leaves nothing to be desired.
Extra-hard cheeses are typically made from raw milk and have the longest ripening period compared to other types of cheese, to reach their intense and aromatic taste.
Hard cheeses are mostly made from raw milk. Due to their low water content, hard cheeses also need to spend several months in the ripening cellars to reach the perfect level of maturity.
are generally made from pasteurised milk, but sometimes from raw milk. Some varieties are ready to eat after three months.
Soft cheeses are divided into two types: mould-ripened soft cheeses (white-mould cheeses) and smear-ripened soft cheeses, where the rind is washed with brine during the ripe ning period, turning it a brownish colour.
Cream cheeses are rindless, unripened cheeses that are ready for consumption immediately after production. They are made from pasteurised milk.
Cheese spreads and processed cheeses are made by further processing hard, semi-hard and soft cheese with the addition of emulsifying salts.
Cheesemaking is a craft and one that requires plenty of expertise, along with great dexterity and precision. It is a craft in which many things are still done exactly as they were many centuries ago. The following nine steps briefly explain how Swiss cheese is made. More information about the production is available at: https://www.cheesesfromswitzerland.com/en/production/how-it-is-produced
Cheeses from Switzerland are produced from fresh milk, which is supplied by farmers to the creameries twice a day. The properties of this milk are partly responsible for the final character of the cheese.
Upon delivery, the milk is first tested for its quality and then filtered. Unpasteurised milk is tested rigorously – if no unpasteurised cheese is to be produced, the milk is gently thermised or pasteurised.
The milk is poured into the vat and stirred as it is gradu ally heated. The lactic acid bacteria and rennet are then added to begin the coagulation process. This curdling results in a gelatinous substance.
Now the cheese harp is introduced: it is used to cut the curd into small pieces. These pieces of curd determine the type of cheese they will become – the smaller the pieces, the harder the final cheese will be.
The curds are stirred and heated up – the harder the cheese is to be, the higher the temperature. Thus, the cheese becomes increasingly solid.
Once the desired solidity level has been reached, the cheese is poured into a mould. The holes in the base of the mould allow the whey to escape. In addition, the entire cheese is compressed to remove additional liquid.
The brine bath is the next step: the floating cheese ab sorbs the salt and releases whey. The rind forms gradually and the flavour of the cheese becomes more intense.
The cheese undergoes several changes during ma turation in the cellar: the rind develops, the inside of the cheese changes colour, holes are formed and the cheese solidifies. An affineur often refines the cheese by rubbing in herbs, cider or white wine.
The final step sees the cheese undergo various tests. They include in spections of the hole for mation, the cheese quality, the taste and the external appearance. Then the cheese is ready to be sold.
Production of Cheeses from Switzerland
2021 in %
207’155 tonnes)
% Fresh cheese/curd cheese 15.6 % Le Gruyère AOP 11.3 % Mozzarella 8.7 % Raclette from Switzerland 8.1 % Emmentaler AOP
% Appenzeller ®
% Other cheese
Per capita consumption of cheese in Switzerland 2021
kg Fresh cheese/curd cheese
kg Semi-hard cheese
kg Hard cheese
kg Other cheese
Switzerland is world-famous for its cheese. The major Swiss cheeses are the product of a centuries-old tradition. When you visit a show dairy, you’ll learn a great deal not just about how cheese is made, but also about the history and tradition of each cheese. Although Swiss cheeses share the same tradition, each variety of cheese is unique.
It is the little regional differences that are reflected and can be tasted in the cheeses. Each Swiss cheese speciality has its own typical cha racter. See for yourself and witness first-hand the creation of Appenzel ler ®, Emmentaler AOP, Le Gruyère AOP or Einsiedler mountain-milk cheese speciality.
For several decades now, Switzer land’s show cheese dairies have offered national and international visitors a look behind the scenes of the traditional craft of artisan chee semaking. Find out how theexcellent Swiss milk is turned into cheese, which is famous throughout the world for its unique quality and natural production methods. The show cheese dairies do more than offer in sights into production – they are also very entertaining and informative for all age groups.
The in-house restaurants, where re gional specialities with and without cheese are served, and the cheese shops are also open every day.
Before you visit the websites of the show cheese dairies, find out more about the various offers and options to make your visit even more exciting, eventful and tasty.
Appenzeller® – on the trail of the best-kept secret!
Set in the midst of the idyllic Appen zell countryside is the shop window for the world-famous Appenzeller ® cheese. The interactive exhibition of the Appenzeller Show Dairy in Stein AR tells you virtually everything ab out Switzerland’s tangiest cheese as you immerse yourself in the tra ditional world of Appenzell. Trace the vibrant traditions of the region, take a mesmerising look into the huge cheese vat, marvel at the massive cheese cellar with as many as 12,500 wheels of Appenzeller ® and get very close to the secret. Tasty memories are guaranteed –
thanks to the cheese sampling and your personal herbal souvenir. The deliciously indulgent experience is best rounded off in the restaurant with regional specialities and at the well-stocked cheese counter of the show dairy.
Welcome!
Opening hours Daily from 09:00 except for le 25 December, closed Always up-to-date on schaukaeserei.ch
Appenzeller Schaukäserei AG Dorf 711 9063 Stein Tel. +41 71 368 50 70
… for visiting our show dairy, we give you a 10% discount in our in-house shop on the purchase of Appenzeller ®, Emmentaler AOP, Le Gruyère AOP as well as on cheese from the Milchmanufaktur Einsiedeln.
Further iInformations schaukaeserei.ch
Have your visit to our show dairy confirmed here and, at the end of your Alpine road trip, you get the Grand Tour Snack Box with a Swiss cheese knife and a piece of cheese for free.
For other offers and accommodation options, visit: appenzellerland.ch
Visit what is probably the most famous cheese in the world – «The one with the holes!» –in its home region, get closer acquainted and enjoy it.
The Emmental Show Dairy is nest led among the green hills and lush meadows of the Emmental valley. Enjoy typical dishes in the restaurant while your eye feasts on the captivating views, and discover around 100 different Swiss cheese spe cialities at the cheese counter. The King’s Way tour is an entertaining and informative experience for the whole family. The King’s Way tour is packed with interesting facts about the history of the Emmentaler AOP brand and how the famous cheese is made. Three main characters –the cheesemaker, the mouse and the cow – promise an entertaining
tour of nine rooms that takes you deep underground to the imposing ripening cellar. The 25-minute tour brings you closer to the origins of the cheese than ever before, and the various stages of ripeness can be tasted right next to the production facility with views into the Emmental AOP storage cellars.
From summer 2021 Sleeping in the barrel
… for visiting our show dairy, we give you a 10% discount in our in-house shop on the purchase of Emmentaler AOP, Appenzeller ®, Le Gruyère AOP as well as on cheese from the Milchmanufaktur Einsiedeln.
Opening hours Daily, 09:00 – 17:00 Always up-to-date on e-sk.ch
Emmentaler Schaukäserei AG
Schaukäsereistr. 6, 3416 Affoltern i. Emmental Tel. +41 34 435 16 11 info@e-sk.ch
Further information e-sk.ch
Have your visit to our show dairy confirmed here and, at the end of your Alpine road trip, you get the Grand Tour Snack Box with a Swiss cheese knife and a piece of cheese for free.
For other offers and accommodation options, visit: emmental.ch
Stamp Emmental Show Dairy
The Maison du Gruyère is a village cheese dairy that lets you in on all the secrets of Gruyère AOP cheese.
The exhibition «Le Gruyère AOP, a journey to the heart of the senses» lets you dive into the history of this world-renowned cheese. The jour ney of discovery, that begins with a drop of milk, reveals knowhow handed down ever since the 15th century. From the sound of the cow bells going up to the mountain pas tures, to the scent of hay and alpine flowers, it’s an experience that appeals to all the senses. Visitors can also watch the cheese being made three to four times a day, depending on the season. To round off the ex perience, the Restaurant and the
Marché gruérien offer dishes and products from our region.
The two trails with their information pa nels on Le Gruyère AOP and Le Vacherin Fribourgeois AOP, take about two hours each. Follow in the footsteps of the alpine cheesemakers through lush green alpine pastures, past cheesemaking chalets and an authentic ripening cellar.
… for visiting our show dairy, we give you a 10% discount in our in-house shop on the purchase of Le Gruyère AOP, Appenzeller ®, Emmentaler AOP as well as on cheese from the Milchmanufaktur Einsiedeln.
Opening hours
Daily, 09:00 – 18:00 Always up-to-date on lamaisondugruyere.ch
La Maison du Gruyère
Pl. de la Gare 3, 1663 Pringy-Gruyères Tel. +41 26 921 84 00 office@lamaisondugruyere.ch
Further information lamaisondugruyere.ch
Have your visit to our show dairy confirmed here and, at the end of your Alpine road trip, you get the Grand Tour Snack Box with a Swiss cheese knife and a piece of cheese for free.
For other offers and accommodation options, visit: la-gruyere.ch
Stamp La Maison du GruyèreThe Milchmanufaktur Einsiedeln show dairy offers more than just an insight into the fascinating world of cheese-making. Show dairy, restaurant und regional shop. The Milchmanufaktur is all of that. The display windows offer a front-seat view of the world of cheese-making, where our master cheese-makers can be seen pro cessing the fresh Einsiedeln milk. Anyone wishing to make their own cheese or learn more about milk processing should book one of our guided tours.
Meanwhile, the unique Regio Shop offers not only the cheeses made in the dairy, but also other dairy products and cheeses from all over Switzerland. Also on sale are many other products as well as cheeserelated souvenir articles. You’re sure to find a great gift idea.
… for visiting our show dairy, we give you a 10% discount in our in-house shop on the purchase of our own cheese specialities, Appenzeller ® , Emmentaler AOP and Le Gruyère AOP.
Have your visit to our show dairy confirmed here and, at the end of your Alpine road trip, you get the Grand Tour Snack Box with a Swiss cheese knife and a piece of cheese for free.
In the restaurant, visitors are treated to traditional Einsiedeln and Swiss specialities. It’s also ideal for private parties or business events.
Stamp Milchmanufaktur Einsiedeln
Opening hours Daily from 08:00 Always up-to-date on milchmanufaktur.ch
Milchmanufaktur Einsiedeln AG
Alpstrasse 6, 8840 Einsiedeln Tel. +41 55 412 68 83 info@milchmanufaktur.ch
Further informations milchmanufaktur.ch
For other offers and accommodation options, visit: eyz.swiss
There are over 700 different cheese specialities in Switzerland and their flavour and aromas are as diverse as those found in a colourful floral meadow. It is the flavour components in the milk that produce the basic flavour. Microorganisms (e.g. bacte ria, mould, yeast) then change and develop this flavour. The flavour is intensified by increasing the fat content and adding salt, and by leaving the cheese to mature for longer. The typical tangy flavour of Appenzeller ®, for example, is the result of special care in secret during the ripening process.
In the case of Emmentaler AOP, the holes are caused by propionic acid bacteria. First of all, lactic acid bacteria ferment the milk sugar into lactic acid (amongst other things), as is the case in other cheeses too. The propionic acid bacteria typical of Emmentaler AOP then ferment the newly formed lactic acid into propionic acid, acetic acid and carbon dioxide (CO2), which in turn forms the holes.
Cheese was originally produced using raw milk. Even today, the milk used to make raw milk cheese, such as Gruyère AOP and other cheese specialities, is turned into cheese without being heated first. As such, the enzymes in the milk and the bacteria from the natural environment remain active. This is noticeable as the cheese matures, as they produce aromas, which are not present in pasteurised cheese. The flavour of raw milk cheese gets stronger as it ages.
Further informations about cheeses from switzerland: www.cheesesfromswitzerland.com/en/production/faqs