Gastautor
Cheese hike through the Gemsteltal valley
Culinary
Autumn
Summer
30.08.2022
As soon as I read the title “Cheese hike in Gemsteltal”, I was excited by the idea of combining an idyllic hike with insights into a real former mountain cheese dairy. I signed up straight away and couldn't wait to get going. If you like cheese - like me - and enjoy a more leisurely hike, I can highly recommend this tour.
Hiking with sunshine and mountain views
The meeting point is the Gemse bus stop in Bödmen (Walserbus line 1). Everyone is still a little tired, but bright sunshine and the friendly disposition of hiking guide Corinna motivate us. Today we walk together through the beautiful Gemsteltal valley to Bernhard's Gemstelalp. There we will gain an insight into how mountain cheese used to be made.
After a short time, a gigantic mountain massif comes into our field of vision: the highest mountain in the Kleinwalsertal, the Großer Widderstein at 2,536 m, accompanies us on our hike. Wow, really high!
On the way to Bernhard's Gemstelalp
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 here. As today is a pleasant late summer's day, we prefer to walk on towards Bernard's Gemstelalp. Did you know that there is a difference between “Alpe” and “Hütte”? A mountain hut is a purely gastronomic establishment for refreshments, whereas an alpine pasture is always associated with the keeping of grazing livestock. In summer, it is the place where cattle are kept in the mountains, 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?
Hike for everyone
The closer we get to Bernhard's Gemstelalp, the louder the bells ringing from the cows in the pasture. Are they perhaps even the cows that produce the milk for our cheese, which we get to taste later? I love watching these beautiful animals grazing and browsing. We continue our leisurely hike and I notice that, at 14 years old, I am by far the youngest person in the group - so the tour is probably something for young and old?
Cheese, cows and tradition
When we arrive at our destination, Bernhard greets us with a friendly smile and leads us into his old alpine kitchen. I am eager to find out what Bernhard is going to show us about traditional mountain cheese production. Cheese is no longer made on the alp itself - Bernhard makes it himself in his modern alpine kitchen in the valley. It is particularly interesting to compare the former cheese-making process with the modern adaptations that make the work of the dairyman a little easier.
Bernhard keeps 15 cows on his alpine pasture, from whose milk he makes products for direct sale. One of Bernhard's cows produces around 5,000 liters of milk per cow per year, while a cow from an industrial farm can produce around 15,000 liters of milk. We can see that they are committed to tradition and respect for the animals. And you can taste this in the products that Bernhard and his team sell via the Alpe and Bernhard's Gemstelhof!
Pure enjoyment
After a vivid explanation of cheese production, we are finally allowed to taste the products. We find the mountain cheese just described on a wonderfully arranged snack platter. Other small delicacies are the elderflower cheese and homemade berry mustard - my personal highlight. In addition to cheese and sausage specialties from Kleinwalsertal, there is also fresh buttermilk in different variations. Hmm, delicious!
