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...
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.
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.
Here at RacletteCorner we like to have a personal connection with our customers and our vendors. Our youngest team member had the opportunity to visit Alp Maran, from our Adopt-an-Alp program. He and his grandparents received a tour, sampled the cheeses (including raclette cheese from last season) and enjoyed the incredible views of the Arosa mountains.