Milk - a valuable raw material
Our naürli cheese makers understand their craft: The Abderhalden family runs an organic farm with its own mountain dairy in Gibswil-Riet. Her 25 dairy cows graze on the lush meadows and hills of the Zurich Oberland. Ueli and Margrit have already gained experience in cheese-making on various Alps in the past, and Ueli has professionalized his specialist knowledge with a second training as a milk technologist. In their own dairy, the Abderhaldens process their own milk and milk from four surrounding farms. Their specialties include the Gibswiler Bachtel cheese, the Hinkelstein or the Gibswiler mountain cheese.
The Abderhaldens cheese part of the milk in their own dairy, the other part comes to us in Saland, where we make our fine, grainy milk from the high-quality hay milk cottage cheese to produce.
Photographer: Chris Iseli
