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 2019 there are 29 Alps to choose from. Check them out and learn about the people, the Alps, and their cheeses.

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Alp Charetalp (SZ), new
Owners: Erich and Sandra Betschart-Imhof
Cheeses: Goat and Sheep Alpage 2019
Alp Musenalp (UR), new
Owners: Sepp Herger and Andrea Gysin
Cheeses: Alpkäse 2019
Alp Malbun (SG)
Owners: Margrit & Ueli Abderhalden
Cheeses: Alpkäse 2019
Alp Fählen (AI)
Owners: Sepp and Silvia Inauen
Cheeses: Alpkäse 2019 and 2018, Goat cheese 2019
Alp Schwägalp (SG)
Owners: Werner Näf
Cheeses: Alpkäse 2018, 2017 and 2016
Alp Laui (SZ)
Owners: Wisel and Bernadette Fassbind
Cheeses: Alpkäse 2019, 2018, and 2017
Alp Gummen (SZ)
Owners: Martin Dobler
Cheeses: Alpkäse 2019
Alp Urnerboden (UR)
Owners: Martin & Michaela Stadelmann
Cheeses: Alpkäse 2018
Alp Trosen (SG)
Owners: Jakob Knaus Jr. & Luzia, Jakob Knaus sr. & Rösli
Cheeses: Alpkäse 2019, organic
Alp Site (BE)
Owners: Simon & Nadja Santschi with Lionel (9 months)
Cheeses: Berner Alpkäse AOP 2018, Berner Hobelkäse AOP 2017
Alp Arnischwand (OW)
Owners: Urs & Ida Müller
Cheeses: Alpkäse 2017, 2018, 2019, Trischtächäs 2018, 2019
Alp Parpan (GR)
Owners: Co-op Alpkäserei Parpan, Cheesemaker Basil Imlig
Cheeses: Alpkäse 2018
Alp Äbnistetten (LU)
Owners: Reto & Silvia Theiler-Steger, AaA since 2013
Cheeses: Alpkäse 2018 and 2019, Bratkäse
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 2017, Alpkäse 2018 and 2019, Buochserhorn 2018
Alp Heuboden (GL)
Owners: Fritz & Anna Tschudi-Gwerder, AaA since 2015
Cheeses: Glarner Alpkäse AOP 2018
Alp Imbrig (LU)
Owners: Rudolf & Margrit Jordi, AaA since 2015
Cheeses: Alpkäse 2018 and 2019, Raclette, Alpage Goat 2019
Alp Jänzimatt (OW)
Owners: Adrian & Heidi Riebli, AaA since 2016
Cheeses: Alpkäse, Niidlechäs, Full Moon Cheese, all 2019 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 2019, Grottino 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: Ruedi & Marlies Moser, Fabian Tschannen (Cheese makers), & 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

Snow and the first trip outside

Winter still has the Alp meadows in its hard grip. Nina Baumann and her sister Sara found the hut on Ruosalp in deep snow. Snow rules on Ruosalp. Sara and Nina, picnic in the snow. Meanwhile, down in the valley, farmer Max Herger lets the cows out for the first time – just watch their joy! And another calf is born. The latest offspring.

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And the winners are…

The panel of judges has spoken, and with a little delay caused by a tiny virus, we can announce the winners of the Adopt-an-Alp contest 2019: James Coogan from Eli’s Market in Manhattan, Rich Cooper from State Street Fruit Store in Northampton/MA, Peter Lovis from Concord Cheese Shop in Concord/MA, and Mark Sutherland from World’s Best Cheeses. For the first time, we don’t have a winner from the western part…

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Mauro Gendotti †

It is with great sadness that we inform you of the passing of Dr. Mauro Gendotti, president of the Swiss Alp Committee. A well known and liked veterinarian who was located in Faido in the Italian speaking part of Switzerland, Mauro Gendotti was a compassionate supporter of transhumance. The message of his untimely death at the age of 68 was a shock for the entire community of the Leventina valley…

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A complete farmer at the age of 13

Remo has it in his blood. The oldest of the Herger children is already a seasoned farmer at the age of 13. And not just when the family is on Ruosalp in the summer. Also at their winter residence, he is heavily involved in the day’s work. No wonder he drives the tractor with the manure as well.

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Winter work on Heuboden

Wintertime doesn’t mean there is no work on the Alps. “We need to prepare for transhumance and the summer 2020”, says Annelies Tschudi, who with her husband Peter has taken over the operation on Alp Heuboden from Fritz and Anna Tschudi. The main task in early January is to move wood up to the Oberstafel where Fritz and Peter cut it. The lumber is transported to Oberstafel by helicopter. The…

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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."