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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 3 months and thus matures to its mild, fine taste.
The light aromatic fragrance begins with sour cream, milk and roasted almonds. This impression continues on the palate, with brown bread as a complementary component. The compact texture of the dough brings a down-to-earth note into play and makes you think of a hearty snack.
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