Over the course of two days, some 30 exhibitors offer more than 60 types of alpine cheese, mostly full-fat semi-hard cheeses made from fresh raw milk.
The special feature: unlike mountain cheese, alpine cheese is only produced directly on the alpine farms during the summer.

Depending on the degree of ripeness, the alpine cheese gets its mild to strong-spicy taste from the many fresh herbs. At altitudes of 1200 meters and more, up to 100 different grasses and herbs grow - in valley meadows, on the other hand, there are only a dozen.

During the two-day event in the roller hockey hall, traditional music groups will provide entertainment.
And in addition to cheese, visitors can also sample dried meat from Uri, sausages, wines and other products from the region.
The higahlight of the festival is then the award ceremony for the best cheese on Saturday.