Gstaad Hobelkäse cheese has been around since 1548 and is admired as a great lord among the Alpine cheeses. The group will enter an inconspicuous little house and descend to the cheese grotto via a narrow ladder. Around 3,000 wheels of cheese are ripening in these hallowed halls in the underworld of Gstaad. Manager René Ryser takes visitors on a tour through the Fort Knox of his dairy, sharing some secrets of this Alpine gold.