After about 3 months on the Riggisalp, the beautifully decorated cows say "goodbye" and make their way back day to the valley. Through the traditional alpine descent, the cows are brought to the farm of family Pellet, where they will remain until the next summer.Erfahren Sie mehr
The specialties of Riggisalp have been extensively cultivated and matured and are available for sale. The cheese will only be available until the cellar is empty. The cheese factory is accessible daily between 08:00-17:00 o'clock.
Sign up now and participate yourself. Together with cheesemaker Bernard Schneuwly, you can take the cheese in a very traditional way out of the vat (minimum height for Kids is 150cm). A unique experience guaranteed! The process takes about 30 minutes. Registration is easy by using the calendar below. The alpine season is over for this summer, we are happy to accept new registrations from May 2021 onwards.
If something has changed and you are unable to attend a reservation, please contact us at least 24 hours in advance so that we can free the appointment for someone else.
The Opening was a success. The cheese maker Bernard Schneuwly was able to produce 3 Gruyère AOP d'alpage and 7 Riggisalp Mutschlis. The cheese will be stored and matured for the next 6 weeks (Riggisalp Mutschli), respectively 6 months (Gruyère). Depending on the maturity of the cheese it will stay a little bit longer.