The Cheesemaker’s Tour of Switzerland
June 15 through 20, 2015
In June 2015, David Bähler or Käserei Grimwald, a small cheese producer located in central Indiana, will be leading a tour of Switzerland. This tour will highlight the great diversity in Swiss cheeses ranging from hard aged alpine styles such as Gruyere and Sbrinz to the soft mold-ripened cheeses of the Jura Mountains. It will also give participants the opportunity to witness the production methods used in Switzerland; from the ultra-modern facilities used to produce cheeses such as Emmentaler and Appenzeller to the traditional alpine huts where Alpkäse is still made by hand each summer.
The Cheese
Switzerland is home to hundreds of different varieties of cheese ranging from the enormous factory produced Emmentaler, which is made in wheels weighing as much as 200 pounds, to the Mutschli, a small cheese made by hand and pressed into wheels weighing a few pounds each. This tour will lead you through some of this tiny country’s most significant cheesemaking regions. Much of the tour will be spent high in the majestic Alps where countless varieties of Alpkäse –a hard or semi hard cheese produced high in the mountains only during the summer months- are made.
We will have the opportunity to sample Appenzeller, Emmentaler, Gruyere, many varieties of Alpkäse, Raclette, Mutschli, Bratkäse, Sbrinz, and countless other Swiss cheeses.
The Tradition
One of our major highlights on this trip will be the chance to visit the Alpine cheesemaking region and witness a number of different versions of the Alpkäse/Alpage tradition. The Alpkäse is a specialty cheese produced in small batches by dairy farmers high in the mountains. This cheese is only made when the cows are herded up to high mountain pastures for summer grazing. Alpkäse, with a few exceptions, is made in hanging copper vats suspended over an open wood fire. The work is done entirely by hand with methods that have been passed down for countless generations. Swiss law has vigorously protected this ancient way of life, and carefully preserved it so that it does not die out in the midst of a rapidly developing world.
The Technology
In sharp contrast to the traditional world found high in the alps stands the modernized, high production cheesemakers found at lower elevations and throughout the Swiss Plateau. These producers use highly mechanized methods and computer-controlled technology to produce enormous quantities of cheese, a significant portion of which is made for export to Europe and North America. We will have the opportunity to visit factories that produce Appenzeller, Emmentaler, and Gruyere in facilities that are open to public viewing, and to observe the carefully controlled conditions in which these cheeses are aged.
A Culinary Masterpiece
Sitting somewhere between the traditions of the Alpine cheesemakers steeped in ancient custom and the modern cheese factories producing mass quantities of world-famous Swiss cheeses lies the small scale artisan cheesemakers and the village ‘Käserei’ producing highly sought-after local specialties. These are a very important aspect of Switzerland’s cheesemaking culture, standing as the ultimate height of the craft. We will have the opportunity to visit a number of these small local makers, quite a few of which are internationally recognized for their achievements, and taste their unique cheese varieties.
Z’Alp A Cow Culture
The rural regions on much of Switzerland are defined by a culture of dairy and cows. It is not at all inaccurate to describe this as a cow culture. Since the Middle Ages, the raising of dairy cows and the production of fine cheeses from their milk has been a defining aspect of Swiss culture. So here we will experience a culture that is strongly dedicated to their animals and to their cheese.
E Schööni Land
Switzerland is a land with a tremendous natural beauty and a vibrant, thriving folk culture. Much of the tour will be spent in the soaring peaks of the Alps in Central Switzerland and the Berner Oberland at a time of year when they are particularly spectacular. We will also travel through the rolling pralpine hill country of Appenzell and the Emmental and the Jura mountains. This trip will take us far from the big cities where life is very modern, into the rural regions where folk culture is the strongest and life is slower and simpler. This trip will not only be a wonderful opportunity for cheesemakers and cheese lovers to experience the Swiss dairy culture, but also a wonderful opportunity to experience one of the most spectacular landscapes in the world and one of its most charming cultures.
This will be a wonderful opportunity for professionals involved in any way in the cheese industry -producers, advertisers, product developers, artisan makers, store operators, etc. as well as the cheese enthusiast and hobbyist.
There is only a limited amount of space, so act quickly!
I am opening this opportunity to Cheeseforum members first, then after a week I will advertise in other venues. So I suggest you act quickly!
Contact me to pre-register you spot!
Pre Registration fees will be set at $200
This is simply to reserve your spot, the full balance will be due after registration is closed.
At this time, the actual cost for tour expenses -lodging, food, travel, etc. looks to be right around $950 US. This could be subject to a slight adjustment but should not change very much. If at all possible I will work to lower the price.
This does not include airfare. You will be responsible for your own flight arrangements.
So what does this include?
Food: This includes all of our breakfast and lunch for 6 days, and supper for several days. A few evenings will be left open so participants are free to explore the local culture and experience local cuisine. But be aware that restaurants is Switzerland are VERY expensive, so you probably won't want to do a whole lot of this.
Lodging: We will be staying in hostels and guesthouses along the way. Unless there is a consensus to pay more and stay in nicer accommodations.
travel: Each participant will receive the Swiss Pass valid for 8 days. This is a ticket that gives us unlimited use of the transportation systems in Switzerland -rail, busses, and boats. it also gives admission to many museums and attractions.
What to be prepared for?
A lot of walking. Switzerland is a very vertical country, and to get anywhere you will have to do some walking. It's not always possible to build a road to where you want to go, so sometimes you just have to get out and walk there. This will be especially true of visits to Alpine cheese makers, which often require a good hike to reach.