Our cheesery is located on the upper level of the restaurant – with a direct view of the tracks at Zurich’s main train station.

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Two to three times a week, we produce fresh cheese in our 300-liter cheese kettle. In our in-house aging cellar downstairs, the cheese matures slowly until it reaches full flavor – in complete peace.

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The operation is managed by Molkerei Zürich AG. Workshops and events are held regularly, showcasing craftsmanship, knowledge, and a deep passion for cheese.

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And the aged cheese? It goes straight onto the plate – or can be purchased at the restaurant and in selected shops around Zurich.