The soil.The air.The grass.The cheese
The road to the connoisseur's heart leads through Switzerland
Nature’s influence on the taste and quality of cheese is fascinating. The alpine environment, with its clean air and diverse flora, truly affects the milk and, consequently, the cheese. Small scale is a prerequisite. When that knowledge and respect for craftsmanship are passed down through generations, the result becomes something truly special. The soil, the air, the grass, and ultimately, the cheese – a true union with nature.