Bittenfelder Käse

In 1990, Heinz Vosseler learned the art of hard cheese production at the Swiss Dairy School in Landquart. He then gained his first experience on an alpine pasture in Graubünden. At the end of the alpine summer, the old laundry room on our farm was converted into the first cheese kitchen. The potato store in the cider cellar had to make way and the first cheeses were stored in the sandstone vaulted cellar to mature. Our current cheese dairy is located approx. 300 m from the old farm and meets the high hygiene requirements of EU approval and provides us with a livelihood.