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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, pasteurized, controlled, silo-free, is used for the production of Sibratsgfäller caraway cheese, which the farmers bring to the dairy in the morning and evening and is processed fresh every day. This cheese is stored and cared for in our own air-conditioned maturing cellar and matures into a creamy, spicy semi-hard cheese.
The name of the cheese is confirmed in the scent by aromas of caraway, complemented by meadow flowers and toasted white bread. The compact, plump dough initially opens with notes of cream and light caramel. Caraway increases in presence and the spicy cheese delight is complete.
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