Crafted using centuries old techniques
The cheeses we have selected for you are hand-made by skilled cheesemakers according to century old traditions often using copper vats and open wood fires. The unpasteurised milk is from cows who graze upon meadows of alpine flowers, herbs and grasses. A typical meadow contains over 100 different species, compared to an average of 10 varieties on the lowlands. The distance between the milk shed and the cheese dairy is only a few metres. Once produced, the cheeses are then matured from six months up to three years, during this time they are constantly being cared for and are individually washed and regularly turned in order to obtain an exceptional produce.