Adopt-an-Alp — raclette cheese

Raclette cheese from Alp Maran is back!

Posted by Sonja Hoffmann on

Are you ready for the new batch of Raclette cheese from Alp Maran? 
We are! There is nothing better than cheese from happy cows!

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The Team is ready - The Meadow is not!

Posted by Sonja Hoffmann on

What's happening on Alp Maran? In some areas of Switzerland, transhumance already began. Alp Maran is a bit behind. See what Walter Niklaus, master cheese maker from Alp Maran, has to report: On Alp Maran in the ski station of Arosa the summer will have a late appearance. In the last week of May it snowed again. It will take time and warm weather until the meadows are ready. However we are all busy. Just before the first June weekend we started to produce Mutschli, Camembert, Yoghurt and Quark with milk form Langwies. This week Jürg has his final apprenticeship...

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Transhumance 2019 is about to start

Posted by Sonja Hoffmann on

The winter was long in Switzerland and while some farmers are expected to start moving to higher altitudes end of May, Arosa is still covered in snow.

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What's happening on Alp Maran?

Posted by Sonja Hoffmann on

Finally, there is some cooler weather in Arosa. While at some alps, the transhumance was cut short due to excessive heat and drought, Alp Maran was lucky that the situation wasn't as bad. They still get about 3300 l (870 gallon) of milk every day and produce around 60 wheels of Alpkäse Maran.

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How Raclette Cheese is made - a short overview

Posted by Sonja Hoffmann on

On a recent visit to "our" alp we had the chance to take a look what the steps are to make cheese, specifically Raclette cheese. We are trying to explain the process of cheese making in this blog post.

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