Alpe Nenzigast

It is a quiet morning on the Alpe Nenzigast. Wisps of smoke rise from the chimney of Peter's alpine hut, which is not only home to the alpine people, but also houses the Sennstube. The hut is still in the shadow of the surrounding mountains, while the mountain stream babbles loud and clear nearby. There is hardly any cell phone reception up here - the connection to the outside world is minimal.

Peter, the tenant of the alp, has many roles: He is a dairyman, milker and shepherd all in one. His day starts early in the morning at 05:00. Half an hour later he is already in the barn, together with Regina, the trainee who has studied agricultural science. Together they start work by milking the cows.

At 07:00, the freshly milked milk flows from the barn directly into the large traditional copper kettle that has been used on the Alpe for generations. The kettle is heated using spruce and fir wood that grows in the surrounding area. After about 35 minutes, Peter cuts the now thick milk mass with a harp, a special tool for cheese making. Each action is carefully recorded on a sheet of paper.

Then, at around 09:00, everyone meets for breakfast. Together with his partner Barbara, daughter Lorena and trainee Regina, Peter enjoys a short break. But soon it's time to get back to work, because cheese production requires full attention. Precision is crucial here: as soon as the cheese mass has reached the ideal temperature, Peter removes it from the vat with a cheesecloth. The remaining whey is fed to the alpine pigs. One kilo of alpine cheese is made from 13 liters of milk, and a whole wheel of cheese weighs an impressive 28 kilograms.

Once the wheels have been formed, they are left to rest in brine before being placed in the traditional alpine cheese cellar. There they mature under optimal conditions and are regularly cared for. Each wheel bears the date of its production day.

While Peter works in the dairy, Barbara devotes herself to other tasks. She bakes fresh bread in the wood-fired oven in front of the hut and looks after the guests who come to the alp. Daughter Lorena is often with her, like the family dog Dexter, a Bernese mountain dog.

In the afternoon, there is more work to do before the day ends with dinner and a final round of the stables after around 16 hours of work.

Alpe Nenzigast is more than just a workplace - it is a place to slow down and connect deeply with nature. Here, guests can enjoy the tranquillity of the mountains, experience traditional life on an alpine pasture and take home the incomparable taste of handmade alpine cheese, which makes the love and dedication that goes into every wheel tangible.

Alpe Nenzigast is a place that invites guests to experience the tranquillity of the mountains and the taste of handmade alpine cheese.