Schweizer Käse * Teil I-IV mit Seraina in Versam

Until 1800, people in Switzerland would only be able to make cheese in the Alps in summer. Then valley dairies began to be built, which made year-round production possible. Fortunately, the alpine cheese is still available today.

In Part III, you can go on a sensory journey of discovery with cheese sommelier Seraina from different mountain cantons and learn what makes alpine cheese so special. And: are there similarities to the alpine cheese from the Safiental?

Part III: Bernese Alpine Cheese/Bernese Hobelkäse AOP, Glarus Alpkäse AOP, L'Étivaz AOP (VD)

Registration deadline: November 9, 2026