- Join for free
- Sign In
Rhondaj Says: The cheese is stored in the cool cellar until just the right time, depending on kind and flavor desired. The older and harder the cheese, the sharper the taste.
Rhondaj Says: From the house, the cheese gets a wheel barrow ride over to the cheese cellar. Some of us helped carry the rounds of cheese down into the cellar. (It was surprisinging heavy so I declined the chance-I know I would have dropped it!) The newly made cheese gets a salt bath.
Rhondaj Says: Marking the date and kind of cheese. Whatever doesn't get sold up here gets taken back down into Aeschi to be sold there during the winter.Rule of thumb: The higher the cows, (we're talking altitude) the better the cheese.
Rhondaj Says: While we were listening to Dorothea, her mother-in-law was making lunch. The cheese-making goes on right in their kitchen. I was just as fascinated by the lunch-making as the cheese-making. I can't imagine using sticks of kindling to keep my stove going...
Rhondaj Says: The Luginbuehl family leaves their winter residence in Aeschi to come here to Steinenberg (Stone Mountain) for the summer. They have 29 cows, which produce 450 litres of milk a day. From this Dorothea makes about 40 kilograms of cheese a day.Visit between 9:30 and 12:00...
Rhondaj Says: The Post Bus will let you off at the Griesalp-Hotelzentrum, which is a cluster of about 3 hotels, and nothing else. From here it is about a 20 min. walk to the cheesehut.
Rhondaj Says: To get to Griesalp, we ride the Post Bus, 10 CHF, reservations required.This is the steepest Post Bus ride in Switzerland, at times a 28% grade. Susie waited until we were well underway before letting us know that the bus we were on was new as of last week. On trial runs...
Rhondaj Says: Dorothe's two sons hide from the visitors during the demonstration. I catch sight of them though running through the fields and hanging out around the barn.
Rhondaj Says: Love the way the cow bells are displayed.
Plan a Steinenberg vacation with reviews, tips and photos posted by real travelers and Steinenberg locals
The cheese is stored in the cool cellar until just the right time, depending on kind and flavor desired. The older and harder the cheese, the sharper the taste.
Our members can help!
1
We went to Steinenberg to visit a cheesemaker's hut. This excursion was offered by the company we booked our vacation through-Untours. We began our day by taking the 8:34 train from Kandersteg into...
Build your own Steinenberg page
