Nossa Caschareia / Savogniner Heumilch Käse

Savognin mountain cheese is made from hay milk. In summer, this is delivered fresh every day through the milk pipelines from the Alps to the mountain cheese dairy in Savognin. It comes from dairy cows that spend the early summer and autumn on the home pastures and feed exclusively on grass and mountain herbs in summer on the species-rich alpine pastures in Surses. They spend the winter months in loose stables with a spacious outdoor area and use aromatic mountain hay. The near-natural and silage-free feeding of the cows is reflected in a particularly good milk quality and contributes to the spicy taste of the Savognin mountain cheese.