Heinz and Vroni Buff run the Grison Dairy Farm, named after their native Canton Graubuenden (Grison) in Switzerland. The farm is near Ava, Missouri. The Buffs believe that the most economical and environmentally friendly way to produce milk is to allow the cows to graze on the pasture.
The farm is home to about 100 milk cows, consisting of brown Swiss and Holstein cows, mostly bred at the farm. In Swiss tradition the cows can be heard by the bells that they are wearing.
Heinz and Vroni's son Adrian learned the art of cheese making in Switzerland where he completed his education as a European Dairy Technologist. He is now the Grison Dairy & Creamery's cheese maker, expanding their selection of cheeses.
RacletteCorner got to taste the Grisontaler (Emmentaler style cheese) and the Ozark Mutschli and absolutely loved them. We decided to collaborate and produce "Raclette of the Ozarks" (named after the Ozark Mountains, where the farm is located). This will support a Swiss owned and operated farm and allows us to offer a Swiss raclette cheese made in the USA.
A good raclette is aged for at least 90 days. This first round of cheese will be available in September.
We will document the cheese making process from pasture to final product.
Stay tuned for more from the Grison Dairy & Creamery - where every cow has a name! Want to meet some of them? Click here!
To find out how Raclette of the Ozarks is made, click here!