Producers

Chascharia is a partner from the very beginning. They had their cheeses certified early on and were thus the first whose products were awarded the nature park's product label.

On the Pütschai Josom organic farm, the generational partnership of Rico and Reto Lamprecht runs a suckler cow farm. They sell fresh organic and Natura beef.

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.

The fine specialities at Meier-beck have been skilfully produced for over 40 years with the utmost care, a great love of detail and using high-quality raw materials from the Val Müstair.

Farmer Isidor Sepp relies entirely on Natura-Beef, i.e. meat from young animals from suckler cow husbandry that are no more than 10 months old. His fresh meat is therefore particularly tender and juic

Grain cultivation in Val Müstair has a long tradition. It is therefore not surprising that various types of flour such as rye, smoked and white flour are sold by Graun Val Müstair.

Farmer Sebastian Althaus works according to strict organic guidelines, i.e. without sprays, fertilisers and growth promoters. Consequently, his products are also labelled with the nature park label.

The monastery cheese is produced in the Chascharia Val Müstair and then ripens in the historic walls of the monastery. The climate there gives the cheese its special flavour.

The bees of the organic beekeeping Conradin collect the nectar from blossoms and wild flowers in the surrounding area. This all-natural mix of blossoms makes the honey a real treat.