Situated at the end of the Hongrin Valley, above on an altitude of 5200 ft., is the chalet of the Zjörien family on Alpe Tompey with a spectacular view over Lake Geneva. The Alp belongs to the community of Corbeyrier, and the Zjöriens are tenants there since 1971. The family produces on 450 acres of Alpe Tompey an Alpage L’Etivaz, one of the most searched for cheeses in Switzerland, and in 1999 the first one that got the AOP registration by the Swiss government (more about this will follow soon on our “learn” page).
Roughly from the beginning of June to the end of September the Zjöriens move up to the chalet with around 70 cows (Red Holstein, Holstein, Simmental, Swiss Brown), as well as 3 donkeys, the 2 dogs “Rocky” and “Bob”, 7 chickens and 10 pigs. During that time they produce about 9 tonnes of Alpage L’Etivaz.
Beside Mélanie and Florian Zjörien, Florians mom, his brother Rodolf and two employees spend the summer on Alpe Tompey. As elsewhere, transhumance is mostly a family business, therefore Stefan, another brother, and his girlfriend Sandra, as well as Mélanie’s father are helping part time whenever they can.
As opposed to other farmers doing transhumance the Zjöriens stay in the same chalet for the whole summer. So there is no need of moving up and down to different altitudes.