About the alpine culture

Three-stage farming has characterized agriculture in the Großes Walsertal for centuries and follows a natural rhythm. Over the summer months, the animals migrate in three stages from the farm in the valley via the Maisäß up to the Alpe - and back down to the valley again at the beginning of fall.

As soon as the vegetation at around 1,200 m allows, the animals move to the Maisäß, an intermediate station halfway up the mountain, which is used from May onwards. Here they find the first lush grasses and fresh herbs of the year before they are driven further up to the high Alps in mid-June - depending on snow conditions and weather.

The Alps with evocative names such as Klesenza, Oberüberluth, Laguz and Matona offer the animals rich pastures, whose powerful herbs and flowers are reflected in products such as Walserstolz mountain cheese and alpine butter.

For the cows this is a "summer retreat", for the alpine herdsmen and women a busy time. On the 47 alps of the Großes Walsertal, including 20 alpine dairies where the milk is processed directly on site, not a day goes by without work - only on Sundays is there a short break.
After around 100 days, around the start of school in September, animals and people return to the valley. And the cycle begins anew the following year.