A modern microcosm is hidden behind the typical façade of the Maran cheese dairy.

At first glance the chalet with its brown-white façade on the Maran plateau looks like a normal vacation home. But when one looks closer, one notices the activities at the lower level: for 40 years the local Alpine cheese has been prepared here. In the summer, 400,000 liters of milk are sent via a pipeline down the mountain into the cheese dairy. The milk comes from four surrounding Alps: Carmenna, Maran, Sattel and Prätscher Alp.

The milk is turned into aromatic Alpine cheese, as well as butter, sour cream or yogurt. Visitors can buy edible souvenirs in the “Lädeli“ (little shop). Or enjoy the specialties in the dairy’s bistro or on the large sun terrace.