Although this ancient alpine pasture has been in this place for centuries, it was extensively restored around the turn of the millennium. At the original, open hearth, the dairymaids still produce, as they have been used to for generations, the sour cheese for which the region is so famous. In addition to the cheese, guests also get sausage, bacon, Grisons meat, bread, butter and various schnapps from their own production directly on the Alm to taste.
August 11, 2017
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