Dairy products from Zermatt Horu cheese factory
The tradition of cheese-making in Zermatt is as old as the alpine economy at the foot of the Horu. In the second half of the 20th century, this branch of the economy fell victim to centralisation in the dairy industry, and in 1950 the last Zermatt cheese dairy ceased operations. From then on, the milk from the Zermatt farmers was transported to the lowlands.
In 2003, Mirjam and Reto Gobba-Wyrsch brought the Zermatt cheese-making tradition back to life with their Horu cheese dairy: with 7 cows and a small but fine range of dairy products, they quickly attracted the interest of Zermatt's residents and guests in the village.
Today the family business processes around 500 litres a day, and the range of products is correspondingly wider.