Adopt an Alp in Switzerland and support the transhumance movement, moving the livestock from one grazing ground to another, and get some delicious and healthy cheeses in the fall!
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Which Alp should I adopt?

In 2018 there are 27 Alps to choose from. Check them out and learn about the people, the Alps, and their cheeses.

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Alp Malbun (SG), new
Owners: Margrit & Ueli Abderhalden
Cheeses: Alpkäse 2018, 2017 and 2016
Alp Fählen (AI), new
Owners: Sepp and Silvia Inauen
Cheeses: Alpkäse 2017 and 2018, Goat cheese 2018
Alp Schwägalp (SG), new
Owners: Werner Näf
Cheeses: Alpkäse 2018, 2017 and 2016
Alp Laui (SZ), new
Owners: Wisel and Bernadette Fassbind
Cheeses: Alpkäse 2018, 2017 and 2016
Alp Gummen (SZ), new
Owners: Martin Dobler
Cheeses: Alpkäse 2018 and 2017
Alp Emmetti (OW), new
Owners: Dres and Stephan Eberli
Cheeses: Alpkäse 2016, 2017 and 2018
Alp Urnerboden (UR)
Owners: Martin & Michaela Stadelmann, new
Cheeses: Alpkäse 2016
Alp Trosen (SG)
Owners: Jakob Knaus Jr. & Luzia, Jakob Knaus sr. & Rösli
Cheeses: Alpkäse 2017, organic
Alp Site (BE)
Owners: Simon & Nadja Santschi
Cheeses: Berner Alpkäse AOP 2016, Berner Hobelkäse AOP 2015
Alp Arnischwand (OW)
Owners: Urs & Ida Müller
Cheeses: Alpkäse 2016 and 2017, Trischtächäs 2017
Alp Parpan (GR)
Owners: Martin Lutz
Cheeses: Alpkäse 2016 und 2017
Alp Äbnistetten (LU)
Owners: Reto & Silvia Theiler-Steger, AaA since 2013
Cheeses: Alpkäse 2016 and 2017, Bratkäse 2017
Alp Berglialp (GL)
Owners: Heinrich & Ursi Marti-Kamer, AaA since 2016
Cheeses: Alpkäse 2016 and 2017
Alp Bleiki (NW)
Owners: Paul & Agnes Barmettler, AaA since 2013
Cheeses: Alp Sbrinz AOP 2014 and 2015, Alpkäse 2016, Bratkäse
Alp Heuboden (GL)
Owners: Fritz & Anna Tschudi-Gwerder, AaA since 2015
Cheeses: Glarner Alpkäse AOP 2016
Alp Imbrig (LU)
Owners: Rudolf & Margrit Jordi, AaA since 2015
Cheeses: Alpkäse 2016 and 2017, Raclette
Alp Jänzimatt (OW)
Owners: Adrian & Heidi Riebli, AaA since 2016
Cheeses: Alpkäse, Niidlechäs, Full Moon Cheese, all 2017 and all organic
Alp Sarganserland (SG, formerly Alp Kohlschlag)
Owners: Fredi Steiner (Cheese maker) & Hannes Ackermann (Alp master), AaA since 2013
Cheeses: Alpkäse 2017
Alp Maran (GR)
Owners: Walter Niklaus (Master cheese maker), AaA since 2013
Cheeses: Alpkäse 2018, Alpkäse 2017, Schanfigger Witch 2018, Alpkäse with herbs 2018, Raclette
Alp Obern Galm (VS)
Owners: Raoul & Clemenz Wyssen, AaA since 2013
Cheeses: Alpkäse, Alpkäse with alpine herbs, pepper or garlic, Raclette, all 2017
Alp Pierrefeu (BE)
Owners: Alex & Caroline Oppliger, AaA since 2015
Cheeses: Gruyère AOP Alpage 2016
Alp Rainhütten (AI)
Owners: Beni & Theresia Hollenstein, AaA since 2015
Cheeses: Geisskäse (Goat) 2017
Alp Ruosalp (UR)
Owners: Max & Monika Herger, AaA since 2016
Cheeses: Alpkäse 2016 and 2017
Alp Satteleggli (BE)
Owners: Ernst & Theres Reichenbach, AaA since 2015
Cheeses: Berner Hobelkäse AOP 2013, 2015, 2016
Alp Steiners Hohberg (FR)
Owners: Karl Müller (Cheese maker), & Christian Stucki (Farmer), AaA since 2015
Cheeses: Alpkäse 2017, Vacherin Fribourgeois AOP 2017, Raclette
Alp Tompey (VD)
Owners: Florian & Mélanie Zjörien, New
Cheeses: Alpage L'Etivaz AOP 2016
Alp Wasserberg (SZ)
Owners: Gerold & Käthy Gwerder, New
Cheeses: Alpkäse 2017, Raclette, all organic
See all the alps

Latest from the blog

Back on Eigen

Beginning September the Reichenbach family moved back to Eigen, the lower meadows on Alp Satteleggli. Many people followed and watched the “train” going down. It goes hand in hand with the “moving market” on Sept. 2. “It was unbelievable”, says Theres Reichenbach, “we have never sold so much product!” It wasn’t just the cheese that people were buying. Out of 42 lbs of flour Theres had made 48 “Züpfe” (braided…

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Dating the transhumance way

As a single “Alpeneer” or “Senn” you don’t need an online dating service. There is an “Sennenchilbi” – a fair – reserved for Singles at the end of transhumance. Some of those lovely ladies or handsome gentlemen are rewarded for excellent work and decorated with a red sash. As is the case for Sebastian who has worked his third summer on Berglialp. As of yet we do not know of…

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An – almost – perfect summer

Tomorrow, September 8, we will make the last production of this summer. One more time the little “Mutschli”, the ones we started the summer with. After that transhumance 2018 will reach its end. What a summer it was! I’m sure the 2018 Laui Alpkäse will enter history. The new culture we use is an absolute hit. Also the collaboration in the dairy with my son Ruedi has been terrific. If…

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Adopt-an-Alp in the Newspaper

The Raclette Corner in Sioux Falls in South Dakota is one of the new participants in the Adopt-an-Alp program. Sonja Hoffman, originally from Germany, has opened this business downtown and serves, well, Raclette. A dish she knew from her heritage and dearly missed in the Midwest. On September 4th her business and Adopt-an-Alp were presented in ArgusLeader which is part of the USA Today Network. Here is the link: https://www.argusleader.com/story/news/business-journal/2018/09/04/germanfest-sioux-falls-raclette-swiss-cheese/984960002/

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Next generation Jordi

The last days of August brought happiness to the Jordi family. Ruedi and Margrit Jordi became grandparents for the first time. Son Martin, now in charge of the Alp operation, and his wife Karin welcomed daughter Lena into this world. Here are the proud parents and the next generation.

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Testimonials

Read what past winners of the Adopt-an-Alp contest have to say

Galen LeGrand
Skagitvalley Food Coop,
Mount Vernon, WA
"What impressed me the most on this trip was the amount of tradition and dedication that is put into every ounce of cheese that comes out of the Alps. It was absolutely breathtaking and inspiring to see how much hard work is put into every step along the way, the high standard of quality. Now I know the whole story and can relate to that - and that's awesome. Thank you so much!"
Sylvia Sobocinski
Caseus,
New Haven, CT
"The Adopt-An-Alp trip was such an amazing experience that it’s hard to describe in a few words! We learned about Swiss Alpage cheese making and the traditions of transhumance from start to finish and tasted some of the most delicious cheeses I have ever had. I am very grateful to have had the opportunity to meet so many generous people willing to share their passion and their craft, and I am excited to continue to be part of this wonderful program."