Chalet Keßler

Haymilk farming is the most traditional form of milk production and is not called the most original milk for nothing, because no other milk is produced so close to nature. For centuries, dairy cows have been fed according to the seasons, as is the case here at the Keßler Hof in Tschagguns. In summer, we take the cows to the Latschätz Alpine pasture in the Gauertal. The meadows in the valley are mown, the grass is dried and the resulting hay is stored in barns for the cold season.

With us you get:

• Fresh hay milk (except in the summer months)
• apple juice
• eggs
• Homemade jam, syrup, vinegar, herbal salts, herbal teas, soaps
• Products from the Montafon Steinschaf (slippers, decorative items,...)

Montafon "Sura Kees" is a regional speciality that has shaped the valley over the centuries. The people of Montafon have been making this cheese since the twelfth century. This means that the Montafon has one of the oldest cheese-making traditions in the Alpine region. For some years now, Montafon "Sura Kees" has established itself as a regional speciality on the local market. You are welcome to try it!

A small but fine herd of dairy cows of the Braunvieh breed with their young cattle and calves live on our farm.

The Montafon stone sheep are an endangered breed of animal, which are also bred on our farm.

Blacky is one of the masters of the house - the big, black tomcat has a very special character. His colleague, the white tabby tomcat, usually sleeps during the day as he spends the whole night hunting.

The chickens complete our farm!