Gais mountain cheese dairy
The Gais mountain cheese dairy is nestled in the hills at 950 metres above sea level and has its own shop.
Depending on the season, up to 12 people work in the mountain cheese dairy. 50,000 to 60,000 kilograms of the finest Appenzell mountain milk are processed daily to make the various semi-hard and mountain cheese specialities as well as raclette cheese.
The raw material is supplied by around 60 milk producers from the Appenzellerland, who are visited annually for a QA and health inspection on their farms. The cheesemakers thus know all the farming families and their facilities very well. In this way, they can ensure that they will always receive top-quality milk.
The Gais mountain cheese dairy is renowned for environmentally conscious production methods and cheeses of the highest quality. Therefore, only milk produced in the mountainous regions of the Appenzellerland is processed there.
The factory shop is located directly at the mountain cheese dairy.
Opening hours:
Fridays: 9 am to 11 am / 1.30 pm to 7 pm
Saturdays: 7.30 am to 11.30 am
The raw material is supplied by around 60 milk producers from the Appenzellerland, who are visited annually for a QA and health inspection on their farms. The cheesemakers thus know all the farming families and their facilities very well. In this way, they can ensure that they will always receive top-quality milk.
The Gais mountain cheese dairy is renowned for environmentally conscious production methods and cheeses of the highest quality. Therefore, only milk produced in the mountainous regions of the Appenzellerland is processed there.
The factory shop is located directly at the mountain cheese dairy.
Opening hours:
Fridays: 9 am to 11 am / 1.30 pm to 7 pm
Saturdays: 7.30 am to 11.30 am
