A small, cows’ milk cheese from the alpine pastures, Mutschli is available in several varieties. Whether plain, with herbs, garlic or capsicum, it is a mild cheese, being relatively young. It remains only three weeks in the maturation cellar.
Mutschli was created some ten years ago by Karl Müller in his alpine cheese dairy in Plaffeien, in the district of Sense. Perched at more than 1300 metres, the chalet and its surroundings offer an unrestricted view of the Pre-Alps and the area is a paradise for hikers.