In the alpine cheese factory Riggisalp you can watch on site how the cheese is made in a very traditional Swiss way over an open fire. The cheese production takes place daily in the morning.
The Opening was a success. The cheese maker Bernard Schneuwly was able to produce 3 Gruyère AOP d'alpage and 7 Riggisalp Mutschlis. The cheese will be stored and matured for the next 6 weeks (Riggisalp Mutschli), respectively 6 months (Gruyère). Depending on the maturity of the cheese it will stay a little bit longer.