Producers

The centrepiece of milk processing in the valley is the Chascharia Val Müstair. The organic milk from twelve farmers is processed here.

When does meat taste best? Organic farmer Isidor Sepp knows – when an animal is reared sustainably and close to nature.

Whether hay flower liqueur, gin or pine cone liqueur - every bottle contains a sip of Val Müstair. But always only in limited quantities, as the Antica Distilleria is still a real family manufactor.

As one of a few alps in Graubünden, each cheese is still individually extracted by hand and pressed in a traditional wooden mould at Alp Prasüra. This means that every cheese is unique.

Rico and Reto Lamprecht have been rearing suckler cows on their two organic farms as a generational partnership for many years.

The fine specialities at Meier-beck have been produced with high-quality raw materials from Val Müstair for over 50 years. With best recommendations from the steaming bakery!

At the Pitsch organic farm, numerous types of vegetables are cultivated, the animals do not need any concentrated feed at all and the honey from the black bee tastes delicious.

Every early summer, farmer Johannes Fallet grows mountain rye, barley, wheat and oats on the farmland of the St. Johann monastery. The organic cereal flour produced from this is very popular.

The cheese specialities from St. Johann Monastery mature in medieval vaulted cellars. Two liqueurs, whose ingredients grow in the monastery's fields and forests, are also certified.

Farmer Sebastian Althaus' animals have ideal conditions to grow up and thrive on the farm and on the lush pastures of Alp Sadra.