Here in Wengen it is possible to wander along to the local dairy, Chas Gruebi, with your milk-can and have it filled with fresh raw milk. Hans, the owner, has three milking cows. All Wengen cows go to the Alp for summer, except these three. On average they produce about 50 litres of milk a day, which is distributed to local hotels and sold to customers on request.
It is advised to heat the milk to 70 degrees before use.
The taste differs daily. This is according to the weather and flora variations of the grazing. Have you seen the Swiss hay fields? They are awash with colour due to the diversity of wild flowers.
It would be so interesting to do an HPLC to discover the phyto constituents of this milk and make a comparison with supermarket milk. Lets not stop there, how about the amount and types of bacteria, and whether they are a healthy addition to human micro flora, or disease causing?
Here are some happy cows.
On Männlichen
Mettlen Alp
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