30 stores · curated ORBIS register
Gotthardstrasse 99, 6490 Andermatt / Andermatt / Switzerland
Beyond the meat counter, the Andermatt branch carries roughly 40 Alpine cheeses plus butter, Ziger and soups. House specialities include Urner dried beef and sausages made from goat, yak and venison.
Best for Regional meat, dried specialities and alpine cheese
Affoltern, Bern
The Emmental Cheese Factory in Affoltern im Emmental remains open to visitors after its commercial Emmentaler AOP production ended in June 2025. The shop sells Emmentaler and other Swiss cheeses, and there is still a restaurant at the site. The Königsweg experience explains the regional dairy tradition, and groups can still book a two-hour session making Stöckli cheese by hand in the 1741 building.
Best for Swiss cheese shopping and Emmentaler interpretation in Affoltern
The Emmental Cheese Factory in Affoltern remains a place to buy cheese and learn about the surrounding dairy tradition. Its purpose has changed since commercial Emmentaler AOP production at the show dairy ended in June 2025. The shop and restaurant continued operating, so that closure should not be mistaken for the whole visitor site closing.
The cheese shop offers Emmentaler alongside a wider Swiss selection, with cheeses of different styles available to compare. That makes the visit useful for choosing something to take home rather than assuming every wheel was made here. The restaurant offers another way to spend time at the site without following a production tour.
The Königsweg visitor experience explains the story of Emmentaler, while former production equipment forms part of the site's changing presentation. Anyone planning a visit specifically to watch commercial cheesemaking should account for the end of that activity. Cheese is still made here on a small scale. The Stöckli session runs for two hours by advance booking, led by a cheesemaker in the building dating from 1741. The group price is CHF 530 for up to 20 people and includes one wheel of 8 to 10 kg, with a second wheel at CHF 215. The wheels mature for four months and are then cut, vacuum-packed and posted within Switzerland only, so nothing goes home on the day.
Route de la Fin 44, 1874 Champéry / Champéry / Switzerland
La Cavagne 1874 Champéry offers local cheese, meat, jam, bread, wine and cooperative produce. The range centers on a direct, edible reading of the valley rather than a generic souvenir, with production associated with Switzerland.
Best for A direct, edible reading of the valley rather than a generic souvenir
Rue du Rhône, Geneva
The Geneva location of Switzerland's upscale department store. The Globus Delikatessa food hall is exceptional — Swiss cheeses, chocolates, wines, and prepared foods.
Best for Swiss cheeses, chocolates, wines, and prepared foods at Globus Delikatessa
Vevey, Lake Geneva
Weekly market in Vevey — Nestlé's hometown. Local produce, cheeses, wines from Lavaux terraced vineyards, and artisan crafts. The lakeside setting is quintessentially Swiss.
Best for Local produce, cheeses, wines from Lavaux terraced vineyards, and artisan crafts
Bussalp, above Grindelwald
Bergrestaurant Bussalp sits on the Bussalp pasture high above Grindelwald, a working alp reached by postbus that serves Bernese mountain cooking and dairy from the surrounding meadows. The kitchen leans on rosti, sausages and alp cheese, with the Eiger and Wetterhorn filling the view.
Best for Alpine dining and alp dairy
Grindelwald, Bernese Oberland, Switzerland
A Grindelwald dairy processing over two million kilos of local milk a year into cheese, yoghurt, and other products, with cheesemaker Johann Wittwer's team taking five medals at the 2025 World Cheese Awards. Its shop, Eigermilch der Laden at Dorfstrasse 101, sells the dairy's output alongside other local goods.
Best for Grindelwald mountain cheese and dairy
Alte Lauenenstrasse 10, 3780 Gstaad / Gstaad / Switzerland
Beyond the butcher counter, shoppers can pick up fresh fish on selected weekdays, local cheeses and prepared foods. The business also dries meat for several months and operates its own small smokehouse.
Best for Saanenland charcuterie from regional farms
Lauenenstrasse 24, 3780 Gstaad / Gstaad / Switzerland
Cheese is cut by hand to order at the Gstaad counter rather than sold only in fixed packs. Customers pay for the exact weight received, and the online grotto mirrors that shop practice.
Best for Gstaad-made dairy and alpine cheese
Lenk im Simmental, Bernese Oberland, Switzerland
The Zeller family makes Berner Alpkäse AOP on Alp Ahorni above Lenk during the summer grazing season. Milk from its cows is worked in a kettle over fire, and the wheels mature for slicing or shaving. Cheese is available through the family's sales point in Lenk, with postal parcels also arranged by direct contact.
Best for Berner Alpkäse AOP and matured Hobelkäse from the Zeller family
Alp Ahorni is the Zeller family's summer cheesemaking operation above Lenk in the Bernese Oberland. The family takes its cows onto the alp for the grazing season and makes Berner Alpkäse AOP from their milk. Cheesemaking follows the rhythm of that summer pasture rather than the setting of a year-round town dairy.
The milk goes into the cheesemaking kettle with cultures and rennet; fire and handwork are part of the process. The family cares for the wheels as they mature, producing cheese for slicing as well as longer-aged Hobelkäse. These different stages of maturation matter when choosing between a piece for cutting and cheese intended for shaving.
You can buy the family's cheese at its sales point in Lenk without making an excursion onto the alp. The business also offers parcels by post through direct contact, providing another route to the same producer's cheeses. If a particular maturity is important to you, ask about the available wheels rather than treating all Alpkäse as identical.
Rue de Médran 2, 1936 Verbier / Verbier / Switzerland
On Médran, a few steps from the square. The door opens and the smell of proper cheese meets you — raclette, tomme, the shelf that is not a plastic-wrapped airport tray. Armand started it in 1959. Philippe keeps the counter. The same family, the same craft, people walking in for the evening’s raclette or a piece of tomme to take back to the chalet. This is the kind of door that makes a village feel authored. Not a concept. Not a franchise. A family that has simply stayed. Walk it when the evening needs cheese that.
Best for Valais cheese and fine food — Blanc family, continuous since 1959
Route de Verbier 138, 1936 Verbier / Verbier / Switzerland
On the road up to the station, at the old-village level. Raclette du Valais AOP–Bagnes made by Jonathan; tomme, Catelle au lait cru, blue cheese, fondue and artisanal yoghurts by Marc. Seventeen milk producers, four cheese-makers. A 24-hour cheese automate so the errand does not depend on the counter being open. Swiss Cheese Awards. Workshops with Verbier Tourisme. This is the valley’s dairy logic in one door: milk from the Bagnes side, cheese that carries the AOP name, a machine that still works at midnight. Walk.
Best for Raclette AOP and local cheese — including after hours via the automate
Oberhäusern 6, 3920 Zermatt / Zermatt / Switzerland
A cheese made in Zermatt from Zermatt milk. Reto had kept cows since youth. Mirjam is teacher, cheesemaker, and coach; she will stand with a guest at the copper kettle and turn cheese-making into a way of standing still. They looked at the morning train that carried the milk away and asked whether it had to leave. It did not. A garage became a dairy. Seven cows became the full set of local producers. Guests on hotel breakfast buffets still express surprise that dairy cows exist in Zermatt at.
Best for The fondue mix that is actually local, the unexpected yoghurt, the quiet proof that alpine agriculture still happens here
Zurich
Zurich's outstanding cheese shop with an incredible selection of Swiss and European cheeses. Also stocks premium Taucherli chocolate.
Best for Zurich's outstanding cheese shop with an incredible selection of Swiss and European
Zurich West, Zurich
Modern Swiss restaurant and shop celebrating traditional Alpine cuisine. Raclette, fondue sets, cured meats, and regional cheeses. The perfect place to discover Swiss food culture.
Best for Raclette, fondue sets, cured meats, and regional cheeses
Müstair / Switzerland / Online
A cooperative of thirty Val Mustair farmers, Agricultura Val Mustair makes organic hay-milk cheese, raclette and fondue plus cured meats like salsiz in the Swiss biosphere valley. There is no shop on site, but its full range is sold through the online store.
Best for Cheese, charcuterie, organic, alpine
Lenk im Simmental, Bernese Oberland, Switzerland
The Ritz family makes Berner Alpkäse AOP through the summer grazing season on Alp Ritz above Lenk, working the curds by hand into wheels that age from a mild Schnittkäse into a harder Hobelkäse. Cheese can be bought at the alp's own sales point or shipped by post.
Best for Berner Alpkäse AOP made on a working alpine dairy
Gais, Appenzell Ausserrhoden
A village mountain dairy in Gais working with Appenzell highland milk to make cheese and dairy specialities. Production centres on regional Bergmilch cheeses with direct sale from the dairy.
Best for Appenzell mountain-milk cheese direct from the dairy
Oberried / Switzerland
This cooperative village shop in Oberried am Brienzersee stocks daily fresh bread, regional fruit, vegetables and meat, cheese platters, fondue and gift baskets, doubling as the local post agency. It takes phone pre-orders, delivers to nearby homes and welcomes holidaymakers who want breakfast ready the next morning.
Best for Grocery, village shop, regional produce, bakery, deli
Moléson-sur-Gruyères, Fribourg, Switzerland
A 17th-century chalet at 1,100 metres where master cheesemaker François Kolly makes cheese over an open wood fire in the summer season. Stalls sell the alpine output, including the Lutin du Moléson and Vacherin d'Alpage, to visitors who climb the short path from the resort.
Best for Alpine cheese made over a wood fire
Route de Flendruz, Rougemont, Vaud, Switzerland (Pays-d'Enhaut)
Cheesemaker Arnaud Guichard runs this mountain dairy on non-silage Alpine milk, natural rennet and no synthetic additives. Its signature is the soft raw-milk Tomme Fleurette.
Best for Soft raw-milk mountain cheese (Tomme Fleurette)
Gruyères, Fribourg, Switzerland
A Rue du Bourg house that produces and sells its own crème double, fondue and raclette, and is the exclusive processor of the Le Tradition cheese and cream. Alongside the restaurant it offers regional specialities and the Bénichon meringues that pair with the double cream.
Best for Crème double, fondue and regional specialities
Leysin, Vaud, Switzerland
La Fromagerie has operated as a museum-restaurant in Leysin since 1992, making its own "Le Leysin" cheese on site and working it into fondue, raclette and croûte au fromage rather than selling it as a packaged retail product. The upstairs rooms display alpine woodworking tools and household machines alongside the cheese-making, pairing the dairy work with a record of mountain village life.
Best for On-site alpine cheese-making, fondue and raclette
Axalp, Brienz
A small village shop on the Axalp mountain terrace stocking regional dairy, Alpine cheese and meats from the Trauffer butchery, with bread baked to order by Baeckerei Steininger. Part of the family-run BAX-Axalp at Axalpstrasse 122, it also carries groceries, household goods and homemade specialties.
Best for Regional Alpine cheese, dairy and local groceries
Gryon, Vaud, Switzerland
A village dairy on the Route du Village that has sold cheese in Gryon since 1903, carrying cow, goat and sheep varieties from small alpine producers. Beyond the fondue and raclette mixes it runs a bulk fine-grocery counter with charcuterie platters and yoghurts.
Best for Alpine mountain cheese and bulk fine groceries
Ormont Dessus / Switzerland
The Laiterie du Petit Diable in Les Diablerets sells its own raclette and alpine cheeses, fondue blends and a small grocery of regional specialties like homemade cream caramels and local bitters. Its online shop lists these products with Swiss-franc pricing for order and delivery.
Best for Dairy, cheese, raclette, fondue, regional food
Château-d'Œx
A working demonstration dairy and restaurant on Route de la Gare where visitors watch its organic 'Le Chalet Bio' cheese made over a wood fire in the alpine-chalet manner. The on-site shop sells that cheese along with other Pays-d'Enhaut products.
Best for Wood-fired alpine cheese
Davos Platz (Talstrasse)
A specialty shop on Talstrasse stocking regional cheese, fondue and raclette, dried meats, and Salsiz from producers around Davos. Orders ship by post or can be collected in store.
Best for Regional cheese, fondue, and Bündnerfleisch
Davos Platz (Tobelmühlestrasse)
A dairy cooperative on Tobelmühlestrasse that turns milk from roughly 800 cows across 34 farms above 1,600 metres into cheese, yogurt, and raw and pasteurised milk. Visitors can watch cheesemaking at its adjoining Milcharena show dairy.
Best for Alpine mountain cheese and yogurt
Meiringen / Switzerland
Now part of the Seiler cheese dairy, this Meiringen creamery on Lenggasse turns milk from regional farmers into cheese, butter and other Haslital specialties. Visitors buy directly from its shop and self-service counter, or order through the online store.
Best for Dairy, cheese, creamery
Curated ORBIS register · official links shown where recorded
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