Every year, the diligent cows of the Engadin produce 6.5 million kg of milk. And what milk! It is as tasty as the Engadin pastures are fragrant. Of this, 5.5 million litres is sent to Europe’s highest-altitude dairy, the Lataria Engiadinaisa (LESA) in Bever, where it is turned into yogurt and cheese.
Everything that is not consumed in the valley is transported down to lower altitudes in an eco-friendly way – by Rhaetian Railway along the Albula-Bernina line, which is classified as a UNESCO World Heritage site. Some of the products even make their way abroad – as top-class genuine Swiss specialities.