Cheese Workshop

To get in the mood for the workshop, the up-and-coming cheesemakers enjoy a leisurely apéro comprising a cheese platter, white wine, beer, and water. Under the guidance of the master cheesemaker, the participants produce their own “Mutschli”, which are then left to mature for two to three months under the supervision of the cheesemaker. To round off the evening, each guest is offered a drink made from the whey derived during the production process ‒ either with or without alcohol.

The Cheese Workshop is ideal for combining with a workshop dinner with a lavish tavolata.

• Additional beverages
• Sending the cheeses by mail