In the canton of St. Gallen in the eastern part of Switzerland, just west of the border town of Mels, you will find Alpen Kohlschlag, a mountain cooperative. As you ascend to 1450 meters, the pasture on the approximately 500 hectares becomes more varied than in the valley, with a multitude of herbs. 350 freely grazing cows produce high-quality milk, which is heated to a maximum of around 31 degrees.
Approximately 20 wheels of premium Alpine cheese are crafted here daily, totaling around 17 tons per season. It’s a good life for the cows. Each day brings a unique character—rainy days differ from sunny ones, and herbs in June contribute different flavors than those in August. Each Alpine cheese is distinct, a testament to another world.
