Eight families spend the summer in eight chalets on Alp Steiners Hohberg, and each one operates their own little restaurant. The co-op’s Gantrischli dairy, in which the milk of the total 120 black and white cows is received and crafted into about 37,000 pounds of cheese, is located on 4,200 feet altitude. From there the meadows lead up all the way to 6,000 feet. When standing outside the dairy, overlooking the Muschgerntal (Muschgern Valley), cheese maker and co-op member Karl Mueller and his assistant can see each of the chalets – although of one they only get a glimpse of the flag pole.
Muschgerntal belongs to the Fribourg canton, so it comes as no surprise that Mueller makes a beautiful Vacherin Fribourgeois AOP from the aromatic and rich summer milk. What angered the folks of Steiner’s Hohberg very badly last year, actually puts us into a luck spot: Because the organisation of Vacherin Fribourgeois AOP – without any reasoning – shortened the production contingents of the Gantrischli and two other dairies, the co-op decided to now self market all of its cheese. Which makes it available for us!
Besides the Vacherin Fribourgeois AOP Mueller also produces an Alpkäse worked in the manner of a Gruyère and a very creamy and milky Raclette.
Watch the video and enjoy the beautiful landscape