Cheese from Ruosalp Alp

Max & Monika Herger

We're proud to partner with the Herger family of Alp Ruosalp. The Hergers practice transhumance, a pastoral lifestyle that involves herding livestock to higher elevations during the summer months. In late May, the Hergers and their cows make the steep hike to their farm and cheese cellar at an altitude of 5,250 feet. Their cows enjoy the health benefits of grazing in high-altitude meadows full of a larger variety of grasses, flowers and herbs. This leads to a perfect combination of omega 3 and omega 6 in the cheese. By summer's peak, the Hergers are turning 150 gallons of cow's milk to cheese each day. We're thrilled to share with you their Alpkäse, a true labor of love.