Even today, Glarner Schabziger is made according to the same principle as hundreds of years ago: The fresh, skimmed cow’s milk from the Glarus mountains is first heated to over 90 degrees. Then slowly and with a lot of patience stir in the lactic acid culture (sour or etscher). As a result, the milk separates into Ziger, which contains all the protein, and Scotch.
Our 18 milk suppliers all come from the mountain region surrounding Glarus. The freshly milked milk is transported daily to the in-house milk reception, resp. to our partner company Glarner Milch AG, delivered.
Visit us and experience the Glarner Schabziger up close and watch our employees produce Switzerland’s oldest brand product.
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The Glarner Schabziger is not only fine but also healthy! This is due in part to the Schabziger clover, which is added to the Rohziger.
More from milk – that is Geska’s motto. The legendary uurwürzige Schabziger Stöckli and other traditional products, with the typical taste of ripened Ziger and the green Schabziger clover, have been produced for decades according to traditional recipes. Even today, a lot of manual work goes into the products, which are manufactured worldwide only in Glarus.
The fine Glarus mountain milk is used to make other products, which are produced with love and according to the strict quality and hygiene standards. The farm is IFS certified, most of the products meet the requirements of Swiss Garantie and Alpinavera, and they can be labeled as mountain products according to q-Inspecta. The products and their development and production processes are continuously controlled and monitored in the in-house laboratory.
As a relatively small milk manufacturer in the Glarus region, we strive to process the milk that Glarus dairy farmers deliver to us every day into unique and tasty products. They find their customers and lovers throughout Switzerland, but also abroad, who appreciate our exclusive specialties made from Glarus mountain milk. We just make more out of milk.