Cheese hike through the Gemsteltal

We cross the Gemstelbach - how beautifully clear it is, you can even see the stones lying on the ground. On hot days you can certainly cool off well here. Since today is a pleasant late summer day, we prefer to continue walking towards Bernard's Gemstelalp. Did you know that there is a difference between "alp" and "hut"?  A mountain hut is a purely gastronomic establishment for a stopover, while an alpine pasture is always associated with the keeping of grazing livestock. It is the place where livestock stay in the mountains in summer, including pastures, stables and the well-known alpine hut, where hikers can enjoy homemade products with a delicious snack. Good to know, isn't it?

Arrived at our destination Bernhard welcomes us with a friendly smile and leads us into his old senn kitchen. I am curious to see what Bernhard will show us about the traditional mountain cheese production. No more cheese is made on the alp itself - Bernhard makes this himself in his modern senna kitchen in the valley. For me, especially the comparison of the former cheese making and the modern adaptations, which make the work of the senna a little easier, is interesting.

On his alp Bernhard keeps 15 cows, from whose milk he makes products for direct sales. One of Bernhard's cows gives about 5,000 liters of milk per year and cow, while an industrial cow can give about 15,000 liters of milk. We notice, here one reflects on tradition and the appreciation towards the animals. And you can taste this in the products that Bernhard and his team sell through the Alpe and Bernhard's Gemstelhof!