Since 2016, the organic milk of goats, sheep and cows can be processed regionally into specialties. A dedicated team consisting of plant manager Georg Summer, cheesemaker Markus Racine and cheesemaker Luzia Abderhalden process natural organic milk into tasty specialities.
Direct sale from the dairy: 24h self-service
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With the Fadärastein you can reach a great vantage point with little effort. The view of the Graubünden Rhine Valley from Chur to Sargans is impressive.
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The farm is located at 1430 m above sea level.m in mountain zone 3. 21 hectares of land are cultivated and the barn is animated by 140 dairy sheep. Production is silo-free and according to organic guidelines. Milking is done all year round on the home farm, as there is no possibility of alping. In order to achieve more or less the same amount of milk every month, the family works with three groups of sheep, which lamb in the order of magnitude in September, December and April.
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From Seewis, a side valley of the Prättigau leads into the Rätikon to Alp Fasons, at the foot of the Schesaplana, with the AlpMuseum, the listed Valarsäge and the SAC Schesaplana. All three are contemporary witnesses of the end of the 19th century.
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