Stefan Neuhaus' bees are passionate about producing genuine mountain blossom honey - pure, sustainable and in harmony with Mother Nature. They collect the nectar from wild alpine flowers between 1,000 and 1,700 metres above sea level, which gives the honey a unique flavour. The apiary is Bio Suisse and Mountain Products BAIV certified and animal welfare is a top priority. Every drop of honey tells a story of blooming alpine meadows and respectful craftsmanship.

Recipe No. 3 This is the first batch produced and is characterised by its balanced flavour and the light, naturally cloudy colour (also available in aluminium cans). 

Saane Gutsch Amber The amber-coloured Amber is spicy and hoppy with a subtle malt note. 

StoutChocolate Craft Beer This malty craft beer has a subtle dark chocolate flavour. 

Saane Gutsch with mango aroma The refreshing, naturally cloudy craft beer with natural mango aroma. 

Saane-Bräzeli - simply always good! These sweet biscuits are made according to Franziska's grandmother's recipe. They are individually rolled by hand.

Cheese Bräzeli - something delicious for an aperitif! The finely grated sliced cheese gives these savoury Brätzeli their incomparable taste.

Saane mustard - as unique as our lovely countryside! Franziska's grandmother handed down her own recipe with great pleasure. The different recipes in the local families make every jar a special culinary experience.

Whether dried or as a fine fillet - the regional meat products are characterised by their high quality. The farmers here mainly keep Simmental cattle. Its dried meat is a real regional speciality. Tip: try the flavoursome Simmental dried meat on its own or with a little Saanen mustard.

There are various barbecue areas perfectly equipped to grill the fine regional meat.

What are the differences? Alpine cheese is a full-fat hard cheese made from raw alpine milk with a firm rind. It is round and weighs 5 to 14 kg. When it is processed into Hobel cheese, it becomes an extra-hard cheese, which is traditionally cut into fine slices before serving. All other types of cheese that are not produced on the alp in the holiday region Gstaad are called mountain cheese.

Most farms operate on 10 - 30 hectares of farmland with almost 11 000 cows and are pure family businesses. In summer, the dairymen spend 8 – 10 weeks with their cows on the Alp, where they produce the special Alpine cheese. Besides cheese, our farmers also produce other local products (herbal tea, syrup, butter, dried sausages, «Nidletäfeli» caramel and more). Some of them sell these in their self-service boxes along hiking trails, directly from the farmstead or on the Alp.

Over 70 beekeepers look after around 700 bee colonies in the holiday region Gstaad.This results in a bee population of around 28 million bees during the foraging period, which feed on wild and garden flowers.Some beekeepers move their colonies, like the cows in summer, to higher areas where there is a different floral splendour. This results in honey of different consistencies and colours. Regional honey can be found in the retail trade or in the Landi. Many beekeepers also sell their honey directly from the farm.

The Zeller family has been producing free-range eggs for over twenty years. They put their heart and soul into caring for almost 2 000 chickens on their farm in Grund near Gstaad. The family packs and processes the eggs at home and their products are sold in retail outlets as well as in local and regional hotels and restaurants.