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This mild soft cheese is made entirely of thermised goat's milk at the Ribbenen organic farm, 1250 metres above sea level. Storing the cheese in the fridge for several days gives it a more intense flavour.
Swiss soft cheese
The cows of the Hinter Weissenboden alp graze on a sunny terrace of the Schächen valley at 1750 metres above sea level. Produced by the Gisler brothers, these cheeses begin with alpine raw milk and are ripened into tasty Uri delicacies thanks to a painstaking process of storage and care.
Swiss semi hard cheese
This Hauswurst (a type of home-made sausage) from Uri is produced in the traditional style by a small local enterprise. The air-dried sausage is made from beef and pork and contains chopped-up bacon and garlic. It tastes best when cut wafer-thin.
Meat product to be eaten raw.
This mild soft cheese is made entirely from thermised sheep's milk at the Ribenen organic farm, 1250 metres above sea level. Storing the cheese in the fridge for several days gives it an even creamier consistency.
Swiss soft cheese
'Riedhofmöckli' (specialty meat) is prepared in the traditional way by a local small farm in Uri. The air-dried beef and pork Möckli contains bacon and garlic and tastes best when very thinly sliced.
'Urner Dürrs' (dried meat) is prepared in the traditional way by a local farm. After rubbing with salt and spices, the beef is marinated for two to four weeks in juice. then it is air-dried for a period of two months, during which it is repeatly pressed.
The Waldnacht Alp is situated in a high mountain valley in canton Uri, at 1400 metres above sea level. This is where Martin Furrer manufactures alpine cheese made from raw alpine milk. The cheese is matured in the cellar for several months until it has acquired its distinctive flavour.
Full-fat semi-hard Swiss cheese.
'Uri Rauchmöckli' (smoked meat) is prepared in the traditional way by a local small farm. This strong-smelling smoked beef tastes best when sliced very thinly.
Uri smoked ham ('Urner Rohschinken?) is prepared in the traditional way by a local small business. This pungent meat tastes best when sliced paper-thin.
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