Swiss Cheese * Part I-IV with Seraina in Versam

Description

Until 1800, cheese was only made in Switzerland during the summer in the Alps. Then valley dairies began to be built, enabling year-round production. Fortunately, alpine cheese still exists today. In Part III, cheese sommelier Seraina takes you on a sensory discovery journey through various mountain cantons and explains what makes alpine cheese so special. And: are there similarities to the alpine cheese from the Safien Valley? Part III: Bernese alpine cheese/Bernese Hobel cheese AOP, Glarus alpine cheese AOP, L’Étivaz AOP (VD) Collection Registration deadline: November 9, 2026 The event is coordinated with public transport.

Highlights

• Sensory discovery journey with cheese sommelier Seraina
• Focus on Bernese and Glarus alpine cheese AOP
• Registration required by November 9, 2026

General Information

In Part III of the series on Swiss cheese, participants learn what makes alpine cheese from various mountain cantons so special. The event takes place in Versam and is coordinated with public transport.

Location

Arezen 1, 7104 Versam, Schweiz

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