Glarner Alpziger

An original craft, only still lived on the Alp Obersee-Rauti far above Näfels, in the Sennte Änziunen.

If the alpine air and the scent of herbs resonate in your nose, then you are most likely to eat a dish with Glarner Alpziger, the only Alpziger from Myrtha and Siegfried Fischli-Good. The mountain farming family zigers on the Alp Obersee-Rauti, Sente Änziunen, and processes the fresh Rohziger, enriches it with salt and ziger clover - and the packaging is then purely a family affair - everyone helps. The fresh cow's/alpine milk is centrifuged immediately after milking, or the fat is separated from the milk. The pure skimmed milk is heated to 90 degrees in copper kessi with wood firing. Etscher is slowly stirred in; the milk is then separated into Ziger, which contains the egg white, and Schotte. The fresh Ziger is stored covered in wooden silos for several weeks. Until the last processing steps wait. Guided Ziger tours by Ueli Schlittler for groups of 4 or more.