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WE ARE ZURICH’S CITY DAIRY

Butter, cheese, cream, ricotta, yoghurt... So much of what we use in the kitchen or at the bar contains dairy products. And because it's not enough for us to just use it, we went ahead and built our own dairy. All of our specialities are made here with great care and according to traditional methods.

 

And we go further: We also utilize the by-product whey, which is generated during the cheese production. Similar to the traditional practices on the alp, every component of the milk is valued as a precious asset. Fresh ricotta is made from the whey, cocktails based on whey are crafted at our bar, and our own house lemonade is produced from the milk serum.


Anyone interested in immersing themselves in the world of cheese production can take part in our Cheese Production workshop on selected Saturdays. For groups of six to 12 people, we offer individual workshops that can be booked daily.

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CHEESE PRODUCTION

WITH THE MASTER CHEESEMAKER

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CHEESE WORKSHOP

WORKSHOP FOR

CHEESE LOVERS

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Kaeseworkshop

OUR PRODUCT SELECTION

By the way: in addition to eating them in the restaurant, you can also take our products home. Just check the fridge to see what’s available.

FRESH CHEESE

The process involves fresh curd and lots of time – and we take a completely stress-free approach when it comes to all that. The result is a wonderful fresh cheese, pure and full-bodied in taste. But it's also a real treat shaped into balls and preserved in herb oil, or processed into a spread.

BLAUER (SC)HIMMEL, HEAVENLY BLUE

The Romans already had one just like it. The Blauer (Sc)himmel gets its character from the fungus Penicillium roqueforti, which is added at the curdling stage. This edible mould is what lends the creamy soft cheese its typical taste. After the first few days of ripening, it’s pricked to allow the oxygen to ensure can develop inside the cheese and the aroma can unfold. A must for every blue cheese lover!

GLEIS 18

Alp meets the city – the basis for our our Gleis 8 cheese is a fantastic mix of traditional techniques and urban atmosphere. We’re convinced that authenic and pure has its place, with no need for bells and whistles. A semi-soft cheese which, after a few months of maturing, we serve as a tasty raclette and later as a full-bodied cheese on our aperitif board.

Käselaib im Reifekeller
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