Senntum Michel - Alpine cheese-making with Eiger view

How to Complete

3 steps curated by Wine Memories

1. 📜 1

   Watch the Morning Cheese Pour

   history $

   Michel pours 400 liters of milk into copper cauldrons, adds rennet, and begins the 400-year-old process. Arrive at 9am when the demonstration starts with fresh morning milk. Book ahead via grindelwald.swiss (CHF 15). Stand close enough to feel the heat from the fire. Ask about his father and grandfather who worked these same cauldrons.

   🔄 BACKUP: If 9am is missed, the 2pm session shows the cutting and pressing stages instead.

   🍷 Log Memory
2. 🍷 2

   Taste the Cave Cheese

   wine $$

   Ask specifically for "cave cheese" - wheels aged in the natural cave behind the barn (not on the regular menu). After the demonstration at the tasting table, Michel pairs it with local wine. Buy a wedge (CHF 25-40) - it's half the price of village shops.

   🔄 BACKUP: If cave cheese is sold out, the 6-month aged wheel is excellent and always available.

   🍷 Log Memory
3. ⛰️ 3

   Photograph the Eiger from the Terrace

   adventure Free

   The North Face fills your entire frame - one of the best Eiger views in the region. From the outdoor terrace facing north toward the Eiger, shoot in morning light (before 11am) when it's best. The cows often graze in the foreground for the perfect Swiss shot.

   🔄 BACKUP: If weather is bad, the indoor windows still frame the Eiger nicely.

   🍷 Log Memory

Insider Tips

• ✦

  The 9am demonstration is best - cheese is made fresh from morning milk

• ✦

  Buy the 6-month aged wheel for €30 - it's half the price of village shops

• ✦

  Michel speaks some English but the cheese speaks universal