Make your own cheese with our master cheesemaker
Using a wood fire, copper kettle, raw milk and mushroom cultures, and under the guidance of our master cheesemaker, you will produce your own Burgherrenkäse. It will then mature in our cellar before being sent to you.
The process begins with a wood fire, a large copper kettle, raw milk and mushroom cultures. With the guidance of our master cheesemaker, you will experience first-hand how this is transformed into the aromatic Burgherrenkäse cheese. By the end, you will have produced approximately 6 kg of cheese. The cheese will then be left in our cellar until it reaches the desired level of maturity, which takes approximately three to six months. We can then send the cheese to you, or prepare a delicious fondue with it for your next event with us.
Max. 30 people per group.
There is a flat rate of CHF 700, which includes a tasting of various types of cheese during the event.