80 days of alpine air each year
For countless generations on the Alps in the region of Gstaad the cows have been put to summer pasture and cheese has been produced. Gstaad Alpine farming is a centuries-old joint venture between humans and nature. And still one of the most successful.
Farming on an alp calls for team work. This usually involves the whole family. "Our day starts at five-thirty. We bring the cows in from the pasture and milk them in the barn. And then we make the cheese." For 35 years, the Kübli family has spent every summer on the Horneggli Alp. "Our son has now taken over and we give him a hand. We usually have 26 cows up there and are relatively small-scale mountain farmers. But it still calls for every hand on deck."
The Horneggli Alp enjoys a beautiful location on the slope of the Hornberg. Hike from Gstaad via Hornfluh to Saanenmöser and stop by at the Horneggli Alp: "We enjoy showing visitors how we make our 2,400 kg of Alpine cheese."
More information: panoramic route