The beautiful countryside around Einsiedeln is cultivated by around 130 farms. Einsiedeln Abbey bred brown cows as early as the fifteenth century and the breed has become known as the Swiss Braunvieh or Brown Swiss throughout the world. At 1000 metres above sea level, grassland farming is all that the climate allows. Perhaps this is the secret of the full-flavoured hay milk that we use to produce our raw milk cheese.