At the impressive Milchmanufaktur dairy in Einsiedeln, cheese lovers can go on a fascinating journey back in time. An informative guided tour through the facilities of a modern milk manufactory looks at the difference between past and present methods of cheese-making. A special highlight for groups is the opportunity to make their own “Bergmutschli” – a small, semi-hard, full-fat Alpine cheese – as it was done in their grandparents´ day. After the cheeses are left to mature for around a month, the amateur cheesemakers can take home the result of their hard work.
