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At an altitude of 930 - 1500 m, our cows find a large variety of the best grasses and herbs on our pastures and alpine pastures. Hay milk of the best quality, natural, controlled, silo-free, is used for the production of Sibratsgfäller mountain cheese, which is brought to the alpine dairy by the farmers in the morning and in the evening and processed fresh every day. This cheese is stored and cared for in our own air-conditioned maturing cellar for 12 months and thus matures to its mildly spicy taste.
Animating fruitiness from juicy pineapple and passion fruit, highlighted by notes of marzipan and honey. The dough feels compact, yet wonderfully fluffy and supple, while light caramel and again passion fruit mix into the beautiful milky character.
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