Alpine cheese is produced on the Riggisalp exclusively in summer from the end of May to mid-September. The cows are driven up the mountains at the end of May through a traditional event called "Alpaufzug" (alpine lift). In the Swis Alps the cows feed on delicious and varied pasture herbs. Hundreds of different herbs, crystal clear water and pure mountain air make the alpine cheese an experience and give it its special taste. In autumn the alpine herdsmen drive their cows back down into the valley. This event is called "Alpabzug" and is duly celebrated.
Gruyère d'Alpage AOP is a hard cheese made from raw milk. The production of Gruyère d'Alpage AOP is strictly controlled by the Interprofession and manufactured in a very traditional way. This is a complex process that requires a great deal of sensitivity and experience. The cheeses weigh 25-35 kg. The cheese is stored for 5-12 months - depending on the degree of maturity - until it is ready for consumption. The Gruyère is an all-rounder, known worldwide and shouldn't be missing on any cheese platter.
The Vacherin Fribourgeois d'Alpage is produced on the Riggisalp exclusively from cow's milk from alpine pastures. This gives the cheese its unique character and exceptional aroma. The cheeses weigh 7-7.5 kg and are matured and cared for in the cellar for at least 3 months. This cheese is an essential ingredient of a traditional Fribourg Moitié-Moitié Fondue. Not to forget the popular Fribourg Vacherin Fondue.
The Riggisalp Mutschli is a mildly smeared alpine cheese with a sweet taste and a fine dough that passes on the tongue. The many alpine herbs give the Mutschli a pleasant and varied taste. Compared to the other types of cheese, a Riggisalp Mutschli is relatively small. One loaf weighs about 2kg, matures for at least 6 weeks in the cellar and is lovingly cared for in a traditional way.