Rene Pfluger

Rene Pfluger

Alpziit

de Rene Pfluger (Suisse)

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.


Portfolio du workshop L’Oeil Sensible avec Claudine Doury, Octobre 2024.


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