To the matriculation in the cave-storage of Giswil.
In every piece of Seiler Cheese, natural power of the mountains can be found. 200 meters deep in the mountain from Giswil, 90’000 loafs of cheese are stored and ripening, mostly the legendary Raclette. In the old adit close to the lake of Sarnen, ideal terms can be found for a gentle process of ripening which takes up to six months. With stable temperature, air humidity, and located in the middle of a perfect mix of rocks (dolomite, flysch and chalk), our cheese specialties develop their typical taste and incomparable quality.
Image: The beautiful mountain of Giswil in which the Raclette matures to perfection.