Eight families spend the summer in eight chalets on Alp Gantrischli, and each one operates its own little restaurant. The co-op’s Gantrischli dairy is located at 4,200 feet altitude. The milk of a total of 120 black and white cows is received and crafted into about 37,000 pounds of cheese. The cows reach the highest meadows at about 6,000 feet. When standing outside the dairy, overlooking the Muschgerntal (Muschgern Valley), you can see each of the chalets – although of one you only get a glimpse of the flag pole.
Muschgerntal belongs to the Fribourg canton, so it comes as no surprise that they make a beautiful Vacherin Fribourgeois AOP from the aromatic and rich summer milk. What angered the folks of Gantrischli very badly in 2016, actually puts us into a lucky spot: Because the organization of Vacherin Fribourgeois AOP – without any reasoning – shortened the production contingents of the Gantrischli and two other dairies, the co-op decided to now self-market all of its cheese. Which makes it available to us!
Besides the Vacherin Fribourgeois AOP, they also produce an Alpkäse worked in the manner of a Gruyère and a very creamy and milky Raclette.
For 2021 a new crew was put in charge by farmer Christian Stucki. Hans ... is the new cheesemaker, his partner Radka tends to the restaurant. She is about to finish her education as a restaurateur. And then there is a well-known face back on Gantrischli: master cheesemaker Karl Müller, who had been in charge for many years, will give the new crew his support. He is semi-retired (although he probably never will fully retire).
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