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!
Learn More

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.

<
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: 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

Cool days announce the end of summer

It has been an excellent summer on Alpe Tompey where the Zjörien family produced many wheels of L’Ètivaz AOP. Beautiful days offered spectacular views over Lake Geneva. And enough hay was produced during the hottest days. Son Damien, who enters school now, is already helping with daily tasks. The Zjöriens also welcomed a calf named “Oum” that was born on the meadows and had to be carried to the chalet….

Read full post

Alp mass on Jänzimatt

Sunday, August 18, was a special day for the Riebli family. The “Ammensatz”, a festival where Alpeneers and the people of Giswil meet, was held on Jänzimatt. The celebration includes a church service with a performance of the local choir as well as “Swiss Wrestling”. On the peak of summer the animals spend their days on “Oberi Stelli”, the highest meadows on Jänzimatt. Up there milking is a strenous task….

Read full post

A calf is born on Ruosalp

The beautiful weather has been replaced by rain and cold. And the first snow had the Hergers move the heifers from the highest meadows to Ruosalp.

Read full post

Leaving Satteleggli

As fall has announced its arrival and the first snow is threatening down to altitudes of 5000 ft. the Reichenbach family has left the chalet on Alp Satteleggli and they moved the animals down to Eigen, the “Unterstaffel”. There they will stay until mid September. Leaving Satteleggli behind. Prinz, 19 years old and still going.

Read full post

Fall is coming

Having moved into the last month of transhumance the signs are clear on Musenalp that fall is coming. The wild haying is done, and patches of fog slowly and quietly climb the mountain. An early morning picture shows a huge sea of fog. The last days of summer. Food for the winter.

Read full post
See More Posts

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."