Be very close to the handcraft from A-Z

Have you always wanted to know how milk is transformed into cheese and what makes the craft of a cheesemaker so unique?
Watch our cheesemaker and then make your own cheese yourself.

Make young cheese

Lend a hand and take home a piece of  Swiss handcraft

Make young cheese

How does milk actually become cheese? And what makes the cheese so tasty? Learn all about the intricacies of cheesemaking from our master cheesemaker and then give it a go yourself. Get hands-on experience in scraping whey, cutting curd, heating, scalding and refining.

And best of all you get to take the cream cheese home with you afterwards.

Note on the programme:

  • Groups of 4–15 persons: available with a meal booked in our restaurant
  • Groups of 16 persons or more: only available in combination with an event in the restaurant

When:

by appointment

Duration:

approx. 1.5 hours
Available for groups of 4 persons or more

Further information is available directly from the Appenzeller show dairy.

Costs:

for groups of 
4- 15 persons

CHF 100.00 plus CHF 7.50 per person

for groups of
16–30 persons

CHF 150.00 plus CHF 7.50 per person

for groups of
31–40 persons

CHF 170.00 plus CHF 7.50 per person

for groups of
41–60 persons

CHF 200.00 plus CHF 7.50 per person

Link to registration
CHEESEMAKING – FROM PAST TO PRESENT

Learn how cheesemaking has evolved from the past to the present day

Cheesemaking – from past to present

In Stein AR, cheesemaking on an open fire contrasts starkly with most modern cheesemaking technology. Learn how cheesemaking has evolved, including making your own cheese in an alpine hut, admission to the Appenzeller folklore museum, a guided tour of the Appenzeller show dairy and an Appenzeller cheese-tasting session. As soon as your Mutschli cheese has developed its full aroma after eight weeks of ripening, it will be sent to you by post (within Switzerland only).

When:

Tuesday to Sunday, advance booking necessary

Duration:

approx. 3 hours
Bookings available for groups of 10 persons or more

Time:
mornings 9.45 am – 12.30 pm

09.45 – 11.00 am 

Folklore museum: cheese making

11.00 am – 12.00 pm

Show dairy: guided tour

12.00 – 12.30 pm    

Show dairy: Appenzeller cheese tasting

afternoons 1.00 – 4.00 pm

1.00 – 2.00 pm 

Show dairy: guided tour

2.00 – 2.30 pm     

Show dairy: Appenzeller cheese tasting

2.45 – 4.00 pm

Folklore museum: cheese making

Costs:

per person groups of
10–14 persons       

CHF 75.00

per person groups of
15–30 persons

CHF 54.00

Small groups
minimum cover charge equivalent to cost of 10 persons

Further information is available directly from the Appenzeller show dairy.

Link to registration
FROM CHESSI TO CHESSI

First you make your own cheese…

then you join the cooking class with lunch.

From Chessi to Chessi

First produce your own Mutschli own cheese over an open fire in an original old cheesemaker-hut (part of Appenzeller folklore museum). Afterwards you move to the restaurant «Höckli» where you join a cooking class preparing traditional and cheesy «Chäshörnli» (pasta with cheese). The cheesemaking as well as the «Chäshörnli-Cooking» will be done in a classic cheesemaker-vat («Chessi»). The package includes making your own cheese in a rustic alpine hut with the cheese being sent to your home afterwards, admission to the Appenzeller folklore museum, not forgetting the delicious cheesy Chäshörnli us em Chessi dish with apple sauce and salad.

As soon as your Mutschli cheese has developed its full aroma after an eight-week ripening period, it will be sent to you by post (within Switzerland only).

When:

Tuesday to Sunday, advance booking necessary

Duration:

Times:

approx. 3 hours

mornings 9.45 am – 1.00 pm
afternoons on request only

Costs:

per person groups of
10–14 persons

CHF 86.00

per person groups of
15–30 persons max   

CHF 70.00

Small groups
Minimum cover charge equivalent to cost of 10 persons

Link to registration
CHEESEMAKING IN AN ALPINE HUT WITHOUT GUIDED TOUR OF THE DAIRY

Get hands-on cheese-making experience by stirring,

tasting the whey and the fresh cheese.

Cheesemaking in the alpine hut without a guided tour of the dairy

When you arrive, the cheesemaker prepares the milk until it thickens before the exciting part of cheesemaking begins! This part takes approximately one hour. Guests stir, taste the whey and the cream cheese. While the moulds form and consolidate the curds, make your own labels. As soon as your Mutschli cheese has developed its full aroma (usually about eight weeks), it will be sent to you by post (within Switzerland only).

When:

Tuesday to Sunday, advance booking necessary

Duration:

approx. 1 hour

Costs:

from CHF 390.00
plus museum entrance fee per person

Further information and registration:
contact the Appenzeller folklore museum in Stein directly

Switzerland. Naturally.