Alpine cheese.
Our “thing” at Käseswiss has always been true Alpine cheese.
In the late spring or early summer, once the snow has receded and there begins to be new growth on the alps, farmers and their families walk their animals up onto the alps to take advantage of the abundant seasonal grazing available. Here they stay for the summer and make cheese - true to centuries old traditions, while living in high altitude chalets.
Here is the wonderful and ancient process of transhumance to the alps. Transhumance is the term used for moving animals onto summer-only pastures, or “alpage”, and this happens in lower mountains too - all around the world, not only in the European alpine range. However, true “alpine cheese” is that which is made in the Alps in the summer months. The animals graze on high altitude alpine pastures that are uniquely diverse in types and sheer number of plant varieties, are milked there, and that milk is transformed into cheese in the same place. The European Alps have an environment, culture, and history which is unique and special. We could think of the alps and cheese production in terms of terroir.
“Natural Alpine Cheese is about understanding a centuries old craft.”
