Have you always wanted to know how alpine cheese is made? Discover the traditional style of cheese-making in the first alpine cheese dairy of the Sense district and experience how the cheese is made in a large wood-fire boiler.
Learn more about the traditional style of chees-making during a visit at the cheese dairy Riggisalp. Get an insight look into the cellar in which the cheese is stored and refindet to develop the unique taste. From the end of May to mid-September Gruyère AOP d'alpage et Riggisalp Mutschlis are produced. However, the first wheels of cheese have to mature for at least 6 weeks. But afterwards, the cheese can be tasted and bought in the alpine hut.
Combine a visit to the cheese diary Riggisalp with a hike in the Fribourg Prealps!