Located at only 3,800 feet, Alp Äbnistetten has usually one of the earliest starts to transhumance. It was a bit later this year, however the Theiler-Steger family has spent already several weeks in their chalet. They moved up on May 25 (watch video). Everything is going fine, that's for sure the good part. And, of course, with five kids around there's always something going on. There's never a du

Our hearts, thoughts, and deepest condolences go out to our dear friend Ray Bair of Cheese Plus in San Francisco and his family. On Monday, June 14, 2021, his beloved wife Kate Chase passed away after a long and aggressive illness. She was 60. We have met Kate only a few times, fleetingly. Once or twice in Florida, when she was visiting her parents. That was a while ago. Then a few times at Cheese

Only a few days have passed since the Jordis went up to Imbrig, but the cheese production is already at full speed. Grandpa Ruedi is very busy, but at least he gets help from little Lena in the aging cellar, washing the cheeses. The cows give a lot of milk, because the weather has been very pleasant and the meadows are in full bloom.

Due to the warm weather the third week of June is busy, with transhumance starting throughout the Swiss Alps. Alp Arnischwand, in the center of the country, is no exception. The cows enjoy their first grazing on the pastures.

The middle of June is also starting point for transhumance in Switzerland. Adrian and Heidi Riebli moved the animals to Jänzimatt where the meadows are already in good shape. For Adrian, the cheesemaker, it is always something special to see the first milk of the Alp season in his cauldron. A week from now, on Thursday night, June 24, he will make is first wheels of Vollmondkäse during the night

Unpleasent spring weather has also been the problem in the northeastern part of Switzerland. Hence it was not before Wednesday, June 16, that Beni and Theresa Hollenstein were able to move their goats, 107 on the count, to Alp Rainhütten. In the coming days they will be joined by 35 heifers. There will be a lot of animals on Rainhütten anyways: 8 pigs for meat production, 9 chickens plus a rooster

It's quite a treck when the "Alpaufzug" to Urnerboden happens. Nice weather accompanied the animals on Wednesday, June 16, as they marched to the biggest Swiss Alp.

The cows of Paul and Agnes Barmettler will arrive on Bleiki on Thursday, June 17. However, the first cheeses are already in the press. The milk comes from animals from 3 Alpfarms and 3 mountain farms that already have started their Alp summer. Paul has also made the first wheels of Buochserhorn, a 60 lb cheese that is made in the way of a Gruyère.

A week has passed since transhumance started on Botchenalp. The first real summer weather reached Switzerland on the weekend. And the animals enjoyed the warm conditions and the plentyful pastures. Alex Amacher has started to make cheeses. On the picture he washes the "Botchen-Chnubel", a special sort of a "Mutschl" - a small and relatively soft cheese.

After several days of prepartion and the move to the meadows on Alp Laui on the famous Stoos mountain Alois "Wisel" Fassbind started the production of Alpage Laui on Saturday, June 12. This year again he is supported by one of his sons, Ruedi, who also brought his girlfriend Maya to the Alp summer. The restaurant, including the cooking, is in the hands of Wisel's wife, Bernadette. The place gets a