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 Site (BE)

Owners: Simon & Nadja Santschi
Cheeses: Berner Alpkäse AOP 2016, Berner Hobelkäse AOP 2015

When we visited Alp Site with the winners of the Adopt-an-Alp contest in June 2016 we immediately fell in love with the place. The excellent raclette they served for lunch was one thing. But more catching was the openness and the enthusiasm of our hosts, Simon Santschi (30) and his wife Nadja (27).

Whereas Simon has an education as a farmer and cheesemaker Nadja had never imagined to become a farmer’s wife. However she has adapted very well. How creative she is not just around the operation shows the fact that she just published her second children’s book: “Flöckli” (little flake) is the story about a sheep.

You reach Alp Site after an about 20 minutes drive from the town of Zweisimmen inmidst the Bernese Alps. Since 1986 the Alp is owned by Simon’s parents, Alfred and Mathilde Santschi. Their youngest son Hans (born 1988) is in charge of their farm in the valley in the village of Sigriswil. Simon (1986) works Alp Site where by now he is a co-owner. In the winter he works as a ski instructor whilst Nadja works in the office of the local ski school. The Santschi’s oldest son, Benjamin (1984) owns an excavating company and helps the family where help is needed.

Over 600 gallons of milk a day

Simon and Nadja as well as their polish helper Piotr (34) tend to 40 cows, 15 steer and around 100 pigs on Alp Site. The meadows spread out in an altitude from 4100 to 5300 feet. The neighboring Alp Zimmerboden belongs to the family as well. Those two operations work close together. Two further Alp operations bring their milk to Alp Site which can add up to 2300 l/day (over 600 gl.) in the peak of transhumance.

This leads to a total cheese production of over 14 tons per summer. Most of it makes for the Berner Oberländer Alpkäse AOP, however Mutschli and Raclette are produced as well. All the whey is fed to the pigs and their meat is sold at the end of transhumance.

Beside the restaurant there is also an event room on the second floor of the chalet. It is often used for a wedding.