Cheese is maturing in a 100-plus-year-old cellar beneath the Gütsch. And it tastes fabulous. The Chäs Chäller (cheese cellar) dates from 1897 and was originally used for storing ice: blocks of it cut from frozen Lake Rot were kept here for chilling the hotel’s milk in summer. The cellar was later used for growing mushrooms. Roland Lobsiger began keeping cheese here two years ago. The cellar’s humid and cool climate is perfect for maturing alp cheese, which he sources from all around Central Switzerland. He deals only in the best quality product – something that visitors to the Chäs Chäller can vouch for during a tour and tasting.