The town is located at 1300 meters. This cheese is only certified by the Swiss government as an original Swiss product if the cows are located between 1000-2000 meters and the cows eat natural grass and Alpen flowers. Thus the cheese is organic.
We got to see the aging process of the cheese. The actual cheese making process occurs up in chateaus on the mountainside where nearly fifty families tend the cows and process the cheese. The cheese is then transported down to the factory where it is put into salt baths then stored for at least ten months before being eaten. The humidity is kept at 95% and the cheeses give off ammonia and an intense smell.
