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

Show encore: Rainbow Grocery, Cheese+ and Google

The food show in the Moscone Center might be over, the work isn’t. Caroline always takes the opportunity to visit customers in the Bay Area or even further out. She met Gordon Edgar at the “Rainbow Grocery” and then went on to “Cheese Plus”. A highlight was certainly to see the Google campus on Thursday. During the tour Caroline had also the opportunity to taste the food that is served…

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Adopt-an-Alp at the San Francisco Food Show

It was only fitting that we put Adopt-an-Alp at the forefront during the NASFT Food Show in San Francisco (Jan.13 – 15) since we have strong crowd of followers of the program along the U.S. westcoast.Banner, displays and lot of talking and explaining did the job. Even Dr. David Escher, CEO of “Switzerland Cheese Marketing AG” was impressed how well “Alpkäse” is promoted in the U.S. During the 3-day-show several…

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Education at the Club

Olde Hickory in south Fort Myers is a Golf&Country Club which is typical for the numerous of such clubs that exists in Southwest Florida. So it made only sense to have an educational evening at the Club since Chef Werner Dietrich had adopted an Alp: Jänzimatt! And what a success it was. Chef Dietrich and Caroline put together a program and menu which let to spontaneous applause throughout the evening….

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EMP Pop-up with Vacherin from Steiners Hohberg

Daniel Humm’s “Eleven Madison Park” (EMP), one of the top five restaurants in the world over the last few years, counts on the Swiss Alps and the Adopt-an-Alp program for his Winter House pop-up in Aspen (CO).Starting on December 15 and going through the end of January he serves fondue made with Vacherin Fribourgeois AOP from Steiners Hohberg and the Rolf Beeler Gruyère, both cheeses are exclusively in the portfolio…

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A successful launch(-party)

It was an evening with a lot of cheese: Held at the Greenbar Distillery in Los Angeles (CA) on November 5th and hosted by the Culinary Institute of America (CIA), The Food Exchange and Adopt-an-Alp the “Launch Party” was a huge success for everyone involved. The “By-Invitation-Only” event brought over 250 chefs, caterers and food experts together. Caroline’s presentation of Adopt-an-Alp got lots of accolades. Below is the statement by…

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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."