Sennerei Langenegg

The Langenegg village dairy has been turning the local herds’ hay milk into beautiful cheese and butter for over 100 years. Using a traditional copper vat, they make Mountain cheeses of various formats in a range of age profiles cured in their state of the art subterranean cellar

22 farms deliver 3.8 million kilograms of hay milk to the dairy each year. The dairy has 120 years of experience of producing cheese and has further aided their collective experience and know how with technology to craft daily batches of approx. 112 medium format cheeses (6kg). After the forms are brined they move down to the caves where they may spend up to 18 months being brushed, turned and tended to by the