Information and Prices
Guided Tour and the Königsweg (King’s Way) Length of tour 1 h Languages German, French, English Number of participants 1–25 people Cost per group CHF 150.00
Königsweg tour an additional CHF 8.00 per person
DIY Cheese Making – Stöckli Cheese Length of activity 2 hrs Languages German (interpreter available for CHF 70.00 per hour) Number of participants 1–20 people Cost per group Group up to 20 people: CHF 250.00
+ 1. wheel of cheese: CHF 240.00
+ 2. wheel of cheese: CHF 200.00
DIY Cheese Making – Cream Cheese Length of activity 1 h Languages German (interpreter available for CHF 70.00 per hour) Number of participants 1–25 people Cost per group CHF 220.00 Farm Visit Length of tour 1 h Languages German (interpreter available for CHF 70.00 per hour) Number of participants 1–25 people Cost per group CHF 150.00
Since 1989, the Emmentaler Show Dairy has been open 365 days a year and offers a comprehensive experience of the world of cheese making and the famous Emmentaler cheese. You will be able to observe firsthand how around 8,000 liters of milk are turned into delectable cheese each day. Listen to fascinating facts as well as the history of this traditional Swiss product – and you can even make your own cheese in the show dairy under expert guidance. Various guided tours, farm visits and workshops are also available with reservations in advance.
Tour: Königsweg (King’s Way)
This self-guided “digital” tour presents the story and production process of the Emmentaler AOP. Witness how master cheese makers transform top-quality raw milk into what is probably the most famous cheese in the world. The highlight of the tour is a tasting of the original Emmentaler cheese in the middle of the production plant and in the ripening cellar. Explore the fascinating world of the Emmentaler AOP, the “king of cheeses”. A helpful tip: The public cream cheese workshop is held daily at 2 p.m. At 4 p.m. you can watch how a wheel of Emmentaler AOP is lifted by hand from the large vat in the production plant – the same way it has been done for centuries. The process requires a large cloth and a lot of muscle power.
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