Chäseren Alpine Cheese Dairy

The Chäseren alpine cheese dairy above Unteriberg will start operating in 2024 and stands for traditional cheese production with a modern awareness of sustainability, animal welfare and quality. At an altitude of around 1,600 to 1,900 metres above sea level, alpine cheese is made here from pure mountain milk – exclusively from horned dairy cows that are kept in a species-appropriate manner on five alpine farms. Chäseren processes up to 60,000 litres of milk annually.

A special feature: the whey from cheese production is not disposed of, but fed to alpine pigs, while the rest is composted and later reused as humus. This creates a natural cycle that conserves resources.

Up to 5 tonnes of cheese can be matured in the cheese store. Next to the cheese dairy is an alpine shop where fresh products can be purchased directly on site. The new building also includes an apartment for the cheese-making family, a barn for 18 cows, a hay store and space for young cattle and alpine pigs.

With its 55-hectare alpine pasture and traditional grazing management, the Chäseren alpine cheese dairy makes an important contribution to preserving the Ybrig cultural landscape – a true example of mountain farming in action.