Moosegg and the Emmental journey - Emmenmatt
Point of interest
In the 18th century, cowherds and their cows would spend their summers on the mountainside pastures of the upper Emmental region. They produced fatty cheese which was very popular and looked down on the farmers in the valley, whom they regarded as slaves of the soil. In return, the farmers regarded the cowherds as work-shy vagabonds.
In the 19th century, because it was possible to grow more food for cows in the valley, they could be kept in the valley all year round, and cheese could also be produced there. So the cowherds either started working for the cheese dairies in the valley, or they emigrated. They often founded their own cheese dairies abroad and thus came into competition with the Emmental producers of their homeland.
Dinner and overnight in the hotel Moosegg
The Hotel Moosegg has a double treat in store for you – culinary excellence and a magnificent panorama. Daniel Lehmann and his innovative kitchen team skillfully combine traditional, natural Emmental cuisine with creations from far and near. We are sure to exceed your expectations.
Cheese Route Special Package
Dine with character, sleep with vision, feast for early birds and and grumpy characters in the morning from CHF 130 / person!
What we do offer: Accommodation in double room with breakfast Superieur
3 - course surprise menu.