Rene Pfluger - Eyes in Progress

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Alpziit

by Rene Pfluger (Switzerland)

www.maletg.com

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For generations, alp cheese has been made in summer on an alp in the Lauterbrunnen Valley (Bernese Oberland). Sandrin Feuz, a young alpine dairywoman, continues the centuries-old tradition.

Each year after the snow melts, Sandrin moves from the farm in the valley in Stechelberg to the alp. There are 12 dairy cows, 11 Evolener suckler cows (an old Swiss breed that has become rare), 12 goats, a pony and a donkey as well as a few chickens and, of course, the lovely shepherd dog “Blue”

In order to find enough grass for the animals throughout the summer, the herdswoman always moves to other alpine pastures (relays), always to where the best grasses and herbs grow. The animals only eat what grows on the alpine pastures. This is how the cheese made from the milk develops its natural uniqueness.

As shown in this illustrated book, cheese is still made on the alp just as it was in 1805, when the alpine hut was built in the Schiirboden. Only minor adjustments have been made over time to comply with today’s hygiene regulations. The dairymaid’s day begins between 4 and 5 o’clock in the morning. The animals are milked and cared for, then the cheese is laboriously made in the old copper kettle over the open fireplace under the simplest of conditions. A great deal of effort is required to thoroughly clean all the equipment afterwards. In the evening, the cows and goats are milked a second time. There is always a lot to do during the day too, the cheeses produced daily are soaked in a salt mixture for two days to give the cheese its typical taste. The cheeses have to be rubbed daily with a secret mixture, the animals have to be looked after, wood chopped for the fire, the fences mended and in late summer the steep slopes are hayed (game haying). The long days end around 10 o’clock in the evening after the hard work is done.

During the summer, Sandrine produces several goat cheeses, two Bernese Alpine cheeses (AOP) and Ziger from the raw milk every day. This results in a total of over 100 alpine cheeses and around 300 goat’s cheeses. These find their way down to the valley at the end of summer for sale and consumption.

This illustrated book shows impressions from the life of the young alpine dairywoman Sandrin. As topical as they are, they provide a glimpse into a bygone era. Thanks to people like Sandrin, who devotedly look after the old traditions, their animals and our Alps, we are still very lucky today to be able to enjoy these incredibly beautiful landscapes and a cheese of exceptional quality.

A big thank you goes to Sandrin Feuz, who gave us an insight into her life as an alpine dairywoman in the Lauterbrunnen Valley in the summer of 2023 and, with her cheerful and natural manner, allowed us to share in her hardship-filled, simple and yet so happy everyday life on the alp.

The pictures for this book were taken in the summer of 2023 in the Lauterbrunnen Valley, together with the alpine farmer Sandrin Feuz and the photographer René Pfluger.

This series is an ode to Sandrin’s Alpziit.

René Pfluger is a Swiss photographer and content creator who brings a deep passion for visual storytelling to every project. René’s work goes beyond mere images, crafting compelling visual experiences that evoke emotions and narrate captivating stories. His expertise spans art photography, portraiture, landscape, and commercial projects, as well as the intricacies of book production.

René’s strong understanding of lighting, composition, and visual narrative allows him to transform moments into art. His ability to connect with clients, artists, and organizers through excellent communication skills ensures a collaborative approach that brings creative visions to life. Known for managing multiple projects efficiently, René consistently delivers high-quality results, meeting deadlines with precision.