Schaukäserei Kloster Engelberg

Cheese making is an ancient tradition in the Abbey of Engelberg. Cattle and cheese have been an important source of income for the Abbey and valley of Engelberg since the Middle Ages and through the ensuing centuries. In January 2001 a new cheese dairy showroom, complete with a specialist shop and restaurant, was opened in the Abbey’s former mule stalls.
In January 2001 a new cheese dairy showroom, complete with a specialist shop and restaurant, was opened in Kloster’s former mule stalls. The concept and the idea were the brainchild of experienced cheese maker Ernst Odermatt and his family. Since all the cheese making equipment was all set up in the existing facility, the cheese dairy showroom is only used for the actual cheese production. Operating a permanent soft cheese production process, the showroom offers visitors an unforgettable experience. Milk is made into numerous small quantities of cheese at staggered intervals throughout the day. The showroom with its specialist cheese shop and restaurant is open every day.

This is Switzerland’s only production site where visitors are not restricted to a fixed time, but can watch the cheese being made at any time. Unique in Switzerland, the Kloster Engelberg showroom makes white mould-ripened soft cheese, which – despite the latest EU technology and hygiene regulations – is still scooped into the moulds by hand.
The fresh milk from Engelberg and the surrounding Alps (1,000 – 1,800 metres above sea level) is used to make various varieties of cheese, yoghurt and pasteurised milk. The cheese is still stored in the old Kloster Engelberg cellars as it has been for centuries past.

Walter Grob
Klosterhof 1, CH-6390 Engelberg
Telefon: +41 (0)41 638 08 88, Telefax: +41 (0)41 638 08 87

info@schaukaeserei-engelberg.ch
www.schaukaeserei-engelberg.ch

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