The popular Morteratsch alpine cheese dairy is open from mid-June to early October. During this time, visitors can look over the shoulder of the cheesemaker at the Pontresina alpine dairy as he makes cheese over an open fire. The alpine masters manufacture Heutal cheese, glacier “Mutschli” and fresh “Molkenziger” – and you can purchase the cheese specialities on site or in the Pontresina dairy shop.
The alpine cheese dairy is also known for the fine “Z’Vieri-Plättli” with regional cheese and dried meats as well as the substantial alpine brunch (Tuesday to Sunday, registration by 5 pm on the day before). The alpine cheese dairy with its rustic outdoor wooden tables lies in the heart of the nature, surrounded by proud larch trees and gnarled Swiss stone pine. Yet it can still be reached in a few minutes from the Morteratsch RhB station and the nearby car park.
