Info point Viamala

Was einen Käse ausmacht

Was einen Käse ausmacht
Originally, anyone who was in the pasture organized independently the grazing of animals and the processing of milk.


Often it was the women who worked the milk in alpine cheese in the numerous huts present in each pasture. Today, alpine cheese (Alpkäse) is still produced in the alp at the bottom of the Hinterrhein valley and on the Tamboalp in Splügen. In fact, only when the milk is processed into cheese on the alp can it be called by the protected name of alpine cheese, 'Alpkäse'. Milk from the Danatz alp in Splügen and the Steinigboda alp in Nufenen is taken to the alpine pastures of the villages, where it is processed into Graubünden mountain cheese and other specialities. Both the alpine and mountain cheeses are still delicious and a must try.


Responsible for this content Viamala Tourismus.
This content has been translated automatically.

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