Where the alpine gold is stored
The Gstaad Hobelkäse cheese is the Grand Seigneur of all Alpine cheese and is a special treasure. It matures in a cheese grotto deep under the earth. Welcome to Gstaad’s subterranean world.
A SPECIAL PLACE FOR A SPECIAL TREASURE.
A nondescript building houses this region’s real treasure. There is a great surprise in store for those who are daring enough to go down the narrow stepladder. The cheese grotto is a 25-metre-high area with approximately 3,000 Alpine cheeses stored there. "It used to be a water reservoir", René Ryser told us. He is the director of the Molkerei Gstaad dairy, which owns the cheese grotto. "This is our Fort Knox for our Alpine Gold", the cheese specialist told us with a smile.
"There are lots of things you can combine Hobelkäse with. With dried meat for example. But you can also enjoy it on its own. It’s wonderful with a glass of wine. It always has character."
Michael Rindlisbacher / Sascha Koffler
14 Gault Millau points
"Hobelkäse cheese has to mature for two to three years before it can be served in thin slices on the table. Here we have Hobelkäse cheeses from about 50 producers in the region. It is only made high up on the Alps. Only then may they use the Alpine Cheese quality label." The aroma in this hallowed Hobelkäse hall is wonderfully spicy. And there’s something a bit solemn about the place because this is about an ancient tradition."The first known historical mention of our Hobelkäse dates back to 1548 and we believe that this region produced cheese even before that time."
If you would like to go down into the cheese grotto, contact the Molkerei Gstaad during
business hours: Tel. 033 744 11 15