Adopt An Alp 2018 has 27 different alps to choose from. Each one has a unique story, from the families that run them to the different cheeses that come out of it.

Alp Ruosalp (UR)

Owners: Max & Monika Herger, AaA since 2016
Cheeses: Alpkäse 2016 and 2017

Towards the end of May Max Herger will bring his family, spouse Monika, son Remo (10) as well as daughters Marina (8) and Lea (5) up to Ruosalp. Just as his parents used to take him when he was a child. They join him now as well as Lina and Anita, both members of the extended Herger family and farming apprentices. Their hike to the chalet is long and steep, but due to rough gravel paths and narrow needle turns still easier to do by foot than by car.

Even though the cows, after 4 or 5 weeks into Alp season, can move to and enjoy the meadows on up to 6,000 feet, Max and his entourage have decided to make the Unterstafel (lower hut) their permanent summer residence. Their spacious house is located on an altitude of 5,250 feet and also houses the barn, the renovated dairy and the even newer cheese cellars. The tiny, older chalet on the Oberstafel is reserved for visiting friends and family.

Even though the cows, after 4 or 5 weeks into Alp season, can move to and enjoy the meadows on up to 6,000 feet, Max and his entourage have decided to make the Unterstafel (lower hut) their permanent summer residence. Their spacious house is located on an altitude of 5,250 feet and also houses the barn, the renovated dairy and the even newer cheese cellars. The tiny, older chalet on the Oberstafel is reserved for visiting friends and family.

Max is hired by the Alp Corporation Uri to watch and take care of 250 bulls while up on the Alp. As part of his salary he is allowed to make cheese of the milk of his own 16 cows. He buys additional milk from his neighbor’s 12 cows, and also brings up a friend’s 20 goats in order to make cheese out of their milk. At the very peak of summer Max crafts about 150 gallons of cow milk per day into cheeses.

Besides their Alpkäse (a little under 9 lbs wheels) he also produce a Geisskäse (aged goat milk, a bit over 2 lbs per piece), several soft ripened cheeses and, occasionally some brandy (for self consumption only, pardon). When down in the valley, Max and Monika sell their cheeses at the local farmers market and tend to their small herd and a bit bigger garden.