Point of interest Surses
Nossa Caschareia / Savogniner Hay Milk Cheese
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The Savognin mountain cheese is made from hay milk. In summer, this is delivered fresh daily through the milk pipelines from the Alps to the mountain cheese dairy in Savognin. It comes from dairy cows, who spend the early summer and autumn on the home pastures and in summer feed exclusively on grass and mountain herbs on the species-rich alpine pastures in Surses. They spend the winter months in running stables with a generous outdoor area and use aromatic mountain hay. The natural and silo-free feeding of the cows is reflected in a particularly good milk quality and contributes to the spicy taste of the Savognin mountain cheese. Cheesemaker Patrick Heer and Managing Director Gion Plaz are looking forward to seeing you.
Shop sale: Mon / Tue / Wed and Fri: 08.00 - 12.00 and 14.00 - 18.00 Thu: CLOSED Sat: 08.00 - 12.00 and 14.00 - 16.00 Sun: CLOSED
Responsible for this content Verein Parc Ela.
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