Traditions

Speciality Alp cheese

The term Alp cheese is protected and may only be used for cheeses that are made in summer on the Alpine farms. The cows graze freely on the mountains and seek out their own food on the rich, lush Alpine pastures. Their summer home in the mountains gives them a culinary high, as here they enjoy eating hundreds of different herbs – as opposed to only a few dozen types in the valleys. This healthy food diversity, the great freedom of movement and the crystal clear mountain water creates tasty raw milk that can be gently made into cheese while still at body temperature and without the need for major transport routes.

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