Handmade from the finest
Not a machine in sight. The spicy Alpine cheese is pretty much still made as it was a hundred years ago: Pure raw milk heated to 52° in a copper cauldron over a wood fire. This retains the unique aroma of the Alpine herbs. However, this Alpine cheese is more than just an exquisite delicacy. With its unsaturated fatty acids (omega-3) and its high calcium and vitamin D levels, it is also very nutritious. Over 300 tons of Alpine cheese are produced in the region each year.
Anyone wishing to see what a cheesemaker does can be personally initiated into the secrets of this "Alpine Gold" during a visit to Dominik Mattis’ Alpine cheese dairy on the Wispile. This can be done in the mornings from mid-June to August. Take the gondola to the middle station and then follow the "cheese trail" up to the Bodme Alp.
More information: Wispile Cheese Trail