For Rich and Mark it was a moment of utter surprise: Just beside the crackling fire under the copper cauldron lied baby Emy, born on January 30, 2021, peacefully sucking on his pacifier. The curd was heated over the fire, and her parents and a helper were busy with their daily task to produce Alpage L'Étivaz AOP in this small room that serves as a dairy and kitchen as well. It's transhumance in its traditional form. And we were blessed to watch this dedicated crew live.

Homage to James Coogan

Later, we descended to the caves of L'Étivaz, where the 70 producers bring their wheels not more than 7 days after production for affinage. After the tour, we got to taste the different stages of maturation and paid homage to James Coogan (✝︎) who was supposed to be on this journey, too. Watch the video.

Lunch on Alp Satteleggli

It's definitely the day of old time transhumance. From the canton Vaud we drive to the Bernese Alps and visit Alp Satteleggli above the mundane town of Gstaad, known for its celebrity tourists. On Satteleggli, there's nothing of glitter or glamour. The Reichenbachs are a humble, big family. Their hospitality is unmatched. And sure enough, we are welcomed in the most heartfelt matter.

We watch Ernst turn the wheels of the morning production of Berner Alpkäse AOP, we check on the calves and pigs. And then we have lunch: The table is covered with everything the Reichenbachs have to offer.

After leaving Satteleggli we reach the Hilterfingen at the northern shores of Lake Thun. At the hotel "Bellevue au Lac" we enjoy our dinner.