WCA Judges' Tour 5: Innovative cheese & energy production in Emmental

The Glauser family has been making cheese in the Emmental valley since 1874. The current generation combines the most innovative energy production techniques with traditional craftsmanship. A wide variety of workshops await you on the cheese dairy premises. At this event, everything is about making a hard cheese weighing around 90 kg over the fire - as traditional as in 1874. During production, there are always natural breaks (milk heating, thickening, etc.) in which we show you an innovative cheese dairy - the one from 2025. You will discover state-of-the-art energy production, a holistic circular economy and much more. Over 30 types of raw milk raclette await you for lunch.