In 2003, Mirjam and Reto Gobba-Wyrsch brought the cheese dairy tradition in Zermatt back to life by creating the Horu-Käserei: with 7 cows and a small but fine range of dairy products, they quickly aroused the interest of Zermatt and guests in the village. Today, the family business processes up to 500 liters a day, so the product range has substantially expanded since 2003.
The tradition of cheese in Zermatt is as old as the alpine inn at the foot of the Horu. In the second half of the 20th century, however, this branch of industry fell victim to centralization of the dairy industry and in 1950 the last Zermatt cheese factory closed down. From then on, the milk of the Zermatt farmers was transported to the lowlands.
The Horu-Käserei produces Mutschli, mountain cheese, yoghurts in ten different flavors, raclette cheese, a fine Zermatt fondue mix and the “Zermatt herb cheese”, whose herbs are planted on Furi.
We collaborate with Miriam in the realm of food produce. For your breakfast, you can taste her yogurts and cheeses the were freshly produced just a short 2-minutes walk away from the hotel.
At the rex we celebrate food and its origins. We try to offer our guests a selection of produce that reflect the region. With the passion and dedication Miriam and her partner Reto put into the production of their dairy products, the relationship was a perfect match.