Cross-country skiing
The organic cheese dairy Goms
Goms
The organic cheese dairy Goms
From the cellar straight to the plate: specialities made of Goms organic mountain milk.
Products from the organic mountain cheese dairy are not used to taking detours: The cattle from its 11 organic
operations graze at 1,000 m above seal level between Ulrichen and Fiesch. Milking, collecting and processing - the milk is turned into yoghurt, cream or butter almost at
the speed of light.
The products are already available in the shops in Gluringen or being served up for breakfast by local hoteliers the next day.
However, the cheese specialities «Bio-Gomser 11» and «Baschi-Chääs» take a little longer. They need a little TLC. Made using old methods and recipes, the two raw milk specialities spend several weeks maturing in a cellar in Gluringen.
operations graze at 1,000 m above seal level between Ulrichen and Fiesch. Milking, collecting and processing - the milk is turned into yoghurt, cream or butter almost at
the speed of light.
The products are already available in the shops in Gluringen or being served up for breakfast by local hoteliers the next day.
However, the cheese specialities «Bio-Gomser 11» and «Baschi-Chääs» take a little longer. They need a little TLC. Made using old methods and recipes, the two raw milk specialities spend several weeks maturing in a cellar in Gluringen.
From the cellar straight to the plate: specialities made of Goms organic mountain milk.
Products from the organic mountain cheese dairy are not used to taking detours: The cattle from its 11 organic
operations graze at 1,000 m above seal level between Ulrichen and Fiesch. Milking, collecting and processing - the milk is turned into yoghurt, cream or butter almost at
the speed of light.
The products are already available in the shops in Gluringen or being served up for breakfast by local hoteliers the next day.
However, the cheese specialities «Bio-Gomser 11» and «Baschi-Chääs» take a little longer. They need a little TLC. Made using old methods and recipes, the two raw milk specialities spend several weeks maturing in a cellar in Gluringen.
operations graze at 1,000 m above seal level between Ulrichen and Fiesch. Milking, collecting and processing - the milk is turned into yoghurt, cream or butter almost at
the speed of light.
The products are already available in the shops in Gluringen or being served up for breakfast by local hoteliers the next day.
However, the cheese specialities «Bio-Gomser 11» and «Baschi-Chääs» take a little longer. They need a little TLC. Made using old methods and recipes, the two raw milk specialities spend several weeks maturing in a cellar in Gluringen.
The organic cheese dairy Goms
Adresse
Obergoms Tourismus AG
Furkastrasse 53
3985 Münster
Tel. +41 (0)27 974 68 68
tourismus@obergoms.ch
www.obergoms.ch
Furkastrasse 53
3985 Münster
Tel. +41 (0)27 974 68 68
tourismus@obergoms.ch
www.obergoms.ch
