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 Alpe 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

Alp Fählen on video

Nestled around the lake Fählen in the midst of the Eastern Swiss Alps and the heart of the Canton Appenzell lies the Alp Fählen operation managed by Silvia and Sepp Inauen. Filmmaker Werner Reifler made this 25 minute video that shows the transhumance tradition in one of the most famous regions of Switzerland. Click and then scroll down to watch the video.

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Getting ready for the summer

Finally the winter is gone and the Zjörien family was able to go up to their chalet on Alpe Tompey. It’s the time for cleaning, preparing everything for the summer and… grilling cervelats, the famous Swiss sausage, over an open fire. A treat for the whole family.

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AND THE WINNERS ARE:

The panel of judges has spoken! The winners of the 2017 Adopt-an-Alp-contest are (in alphabetical order): Aperitivo, Sigonas, The Cheese Lady. This was the toughest one for the panel so far. We had almost double the entries compared to the year before. And many contestants had put in enormous efforts to promote transhumance. And here are the winners’ reactions: Shelley Fay Essebaggers Lewis, The Cheeselady in Muskegon (MI). Evan Talen,…

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Protocol of an emergency

Taking good care of the animals is a high priority because only healthy cattle are able to do transhumance in the summer. But like with people animals get sometimes sick. And then extra and medical care is required. Nina Baumann is a niece to the Herger family of Alp Ruosalp. But she is also a homeopathic veterinarian, and her skills were required lately at the winter home of the Hergers…

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Caroline and Adopt-an-Alp at Mazzaro’s

The US-map gets denser and denser with Adopt-an-Alp customers. One of the new AaA-afficionados is Mazzaro’s Italian Market who participated for the first time in 2017 and has already committed for 2018. Mazzaro’s is located in St. Petersburg, Florida, close to the Tampa Bay. Since this is only a 2-hour-drive from where we live Caroline happily agreed to an Adopt-an-Alp-tasting which took place on Friday, February 17. “We got absolutely…

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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."