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.
RacletteCorner has teamed up with Adopt-an-Alp to support small cheese-dairy farmers in Switzerland. We adopted Alp Maran. We'll see our delicious raclette cheese produced from start to finish with periodic updates so we'll know exactly where the cheese is coming from. Raclette cheese from Alp Maran will be available in October. In the meantime, I will be receiving updates from the Alp to show you what's going on at 5600 feet.