VISITING THE CHEESE DAIRIES OF OBWALDEN

Introduction

The mountains of central Switzerland and the canton of Obwalden offer a unique soil for milk production. Moreover, these mountains are an ideal environment for the production and maturing of fine artisanal cheeses.

Come and discover the cheese dairies of Obwalden that we have chosen to include in our December box.

Seiler Käserei, OW

Louis Seiler started the production of Bratkäse in his small dairy in 1928. Over the next 10 years, his son Alois began to develop other cheese specialties. Today, Seiler Käserei produces raclette cheese, Bratkäse, Grotto and Sarnerli. Their raclette has won several Swiss Cheese Awards, which intrigued us and led us to meet them. We were surprised to find a raclette of this quality in Obwalden, even though it was created in Valais.

Maybe their secret lies in the mountains. The Seilers still age their cheeses in old caves in the Giswilderstock mountains above Lake Sarnen. The caves are perfect for maintaining stable temperatures and constant air humidity. The caves also give the cheeses their unique taste due to the rock composition consisting of dolomite, flysch, and chalk.

We had the pleasure of visiting Seiler and tasting their award-winning raclette. Their raclette is available in a variety of flavors including classic, white wine, smoked, garlic, roasted onion, green pepper, and paprika. After tasting all of these cheeses, we knew it would be hard to choose which raclette to include in our December Box. Find out in our next blog!

Contact
Seiler Käserei AG
Bitzighoferstrasse 11
6060 Sarnen

Windlin St. Niklausen, OW

The Windlin St. Niklausen cheese dairy is a third-generation family business owned and operated by Reudi and Eva Windlin. They use the best local raw milk to produce their specialties, including Samiglaiser, Chissi, Sbrinz, Samreib, and Spalen. Whenever possible, they use the milk of cows that spend their summers in the Alps to make Samiglaiser.

Windlin St. Niklausen became the first cheese factory in Switzerland to become carbon neutral by reducing waste and becoming more sustainable. For example, whey from the dairy is used to feed their pigs rather than being thrown away. Or, their electricity is generated by water and their heating is done with wood. Windlin St. Niklausen worked with ClimatePartner to map their entire carbon footprint, which includes all CO2 emissions from production to delivery of their cheeses.

They chose to offset their CO2 emissions by supporting a climate protection project in Gangakhed, India. The project generates electricity from biomass, thereby reducing greenhouse gas emissions. Specifically, waste from a sugarcane factory is used to generate electricity rather than rotting, releasing methane into the air. It’s impressive what this small cheese factory has managed to do for climate protection. Their story got us thinking about what we can do on our end to improve our carbon footprint and one day become a climate-neutral company.

Contact
Windlin St. Niklausen AG
Schildstrasse 2
6066 St. Niklausen

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