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In the Alps, the summer pasturing of livestock in the mountains is an old practice. Family dairies migrate with the seasons and preserve a traditional way of life that is heavily supported by government subsidies. The cows’ diet of flowering alpine grasses flavors the raw milk that is hand-crafted into artisanal cheeses. In Musenalp, the Herger family summer farm runs a herd of forty cows and sixteen goats to make cheese that travels down their private cableway to sell at premium prices in local markets.

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In the Alps, the summer pasturing of livestock in the mountains is an old practice. Family dairies migrate with the seasons and preserve a traditional way of life that is heavily supported by government subsidies. The cows’ diet of flowering alpine grasses flavors the raw milk that is hand-crafted into artisanal cheeses. In Musenalp, the Herger family summer farm runs a herd of forty cows and sixteen goats to make cheese that travels down their private cableway to sell at premium prices in local markets.

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