SIMON MEYER

MEYER’S HOFPRODUKTE, GRINDELWALD

Anyone arriving in the village will almost inevitably pass the Meyer family farm — one of the first buildings at the entrance to Grindelwald. Simon Meyer runs the farm together with his wife Erika and their children Sämi and Melissa, now already in the third generation — a true family business in every sense of the word.

The farm covers almost 30 hectares of land, more than half of which are dedicated to biodiversity promotion areas. The family operates a traditional multi-level farming system with a valley farm, intermediate alpine pasture, and alp, spread across five different barns. The farm keeps between 15 and 20 dairy cows, producing around 90,000 to 100,000 kilograms of milk each year. Around 20 percent of the milk is processed directly on the alp.

Simon grew up alongside Lars and today serves together with Matthias on the board of the Eigerness association. There, they work to promote local products in Grindelwald and strengthen the connection between agriculture, local businesses, and tourism — values that Simon consistently puts into practice on his own farm as well. He runs the farm with an entrepreneurial mindset and the clear goal of operating independently and sustainably while preparing the business for future generations. To achieve this, he constantly develops new products and refuses to undervalue his work — because an enormous amount of craftsmanship, passion, and quality lies behind a farm like this.

As an innovative young farmer, Simon enjoys exploring new ideas. For example, he grows his own chili peppers and creates special fondue blends from them. Right at the entrance to the village, he has also installed a snack vending machine offering farm products around the clock — promoted by a glowing neon cheese sign that is hard to miss when entering Grindelwald. There — and also at our Kringle — you can find products from the Meyer farm, including Alp and Hobelkäse AOP cheeses as well as dry-cured sausages, all produced locally in Grindelwald.