Saturday – Full-Speed Ascent to the Alp Link to heading
Today was finally the day: the goats are here! The big day started early – like pretty much every day up here. After a quick breakfast, we spread fresh cheese on crispbread for the aperitif, and then it was off to Saas-Fee.
First, a big grocery run. Meanwhile, the parking lot slowly filled up: people arrived, and so did goats. Lots of goats. Goats everywhere. You know the drill.
And then – alp ascent! Or more accurately: goat breakthrough. Before we could even get properly started, the goats took the lead. Pushing and shoving – and we were running. Chaos on hooves. Thankfully, Flocky, our sheepdog, came to the rescue and brought some order to the herd. With him leading the way, we made it up the mountain – briskly, but manageable. Occasional breaks. For goats. For people. For nerves.
At the top: take care of the goats. Then – finally – a beer. Cold, well-earned, and absolutely necessary. After Kurt’s speech, it was time for risotto. I could hardly wait – hunger had long since won over the aching calves.
After a quick escape to the alpine hut (pause! silence! deep breaths!), some tidying up – and then it was already time for the first milking. There was a bit of stress in the air. Tension. Excitement. Slight panic. But Francesco patiently explained everything, and before long, things were running somewhat smoothly. Well, let’s say: the goats got milked – and we got a little milked too.
To wrap up: bring the milk to the dairy, clean the milking equipment, grit our teeth and stumble one last time across the alp. Then: dinner. Deep breath. And off to bed – exhausted, content, and with a head full of goat.
Sunday – Early Risers and Cheese Apprenticeship Link to heading
The alarm went off at 5 am – or rather, the alp tossed me out of bed. After a strong coffee, straight into the milking. Fresh mountain milk early in the morning – there’s something special about it. Once the milk was safely in the cooler and everything cleaned, we had a well-deserved breakfast at half past eight.
After that, I switched to the dairy and helped Lillian with various small tasks. Mostly, I was more of a spectator than a doer, but I slowly began to understand the entire cheesemaking process – from milk to finished cheese. Fascinating how such a simple ingredient can become such a diverse product.
In the afternoon, we took a break before moving on to a cozy barbecue – a nice change after all the work. And of course, after dinner it was milking time again – the rhythm up here is strict.
Monday – Early Start and Bridge Mats Link to heading
The alarm rang again at 5 am – coffee, milking, breakfast, the usual routine. Then it was time for a little house cleaning – even on the alp, things have to stay tidy.
In the morning, we laid mats on the bridges so the goats could walk across comfortably and safely. Better safe than sorry – after all, we don’t want any leaping accidents.
The afternoon was more relaxed: some easy cooking and chilling – even on the alp, breaks are needed. And of course, evening milking was a must. Routine is everything up here.
Tuesday – Fresh Cheese, Scythe Work, and Goat Care Link to heading
Today started a bit differently – instead of heading straight to the milking station, I went to the dairy. Pressing fresh cheese, filling yogurt – everything smelled of milk and a little bit of adventure. A cheesy start to the day – and not a bad one.
After breakfast, it was on to the infirmary: a few goats weren’t feeling well and needed attention. Up here, you’re not just a milker and dairy assistant, but also an animal caretaker with heart.
Then came a colorful mix of small tasks – including: scything nettles. Yes, with a scythe. Totally traditional. Totally alpine. Totally stinging on the arms.
After lunch, it was back to the familiar evening program: milking. Today with a special assignment – taking milk samples from every goat. A bit of detective work in the pail, so to speak.
Wednesday – Surprise from the Pasture Link to heading
As always, the day began with an early start and the usual trip to the milking station. But today, things were a little different – starting with Francesco returning from the pasture holding something small and wiggly.
Two tiny baby goats! Just like that. One of the goats had been pregnant – and no one knew – and now there were two little miracle creatures, still wobbly, fluffy, and a bit confused about their sudden existence.
Of course, concentration during milking was gone – we kept glancing at the stable to catch a peek at the newcomers. After milking, we helped them drink a bit of milk – gently, with lots of “Aww, how cute” commentary. Then quickly brought the milk to the dairy, fed the chickens and sick goats, and finally – breakfast. Even goat births make you hungry.
In the afternoon, we tried a little pasture walk with the herd. Sounded good in theory – in practice, we mostly herded the goats in a zigzag. Even Flocky, our sheepdog, was in “confused mode” today. Oh well, it’s the effort that counts.
To end the day, another round of milking – with curious glances at the baby goats – and a check-in with the infirmary. An emotional day, full of fluffy surprises, the scent of goats, and the usual chaos.
Thursday – The Goat Baron and a Listening Herd Link to heading
The day started – as often – in the dairy. Today’s agenda: our main cheese – Goat Baron. Sounds aristocratic and probably tastes like it too. I got to help and am slowly getting a feel for how much patience, knowledge, and finesse go into a good piece of cheese. Spoiler: a whole lot!
The goats followed us calmly downhill and – even more importantly – came back uphill obediently. A small success moment showing: sometimes all it takes is a second try and a little less chaos energy.
Saturday – Goat Herding and Friendships Link to heading
The day began as usual: early morning milking, the familiar handiwork that now happens almost in your sleep – almost. Then we took the herd out to pasture, in glorious weather and with somewhat motivated goats.
And then: visitors! Rafi came by. Together, we stood among the goats, tried to keep them in line (with varying success), and chatted about everything – goats, cheese, life on the alp, and life beyond. Multitasking deluxe: family care and animal management in one.
After the relaxed hangout, I gave him the full tour – stable, dairy, chicken residence. For lunch, we had something special (as always with guests), and after a heartfelt goodbye, it was time for evening milking again.
Sunday – Almost a Day Off Link to heading
Today was the day: sleeping in! Well, in alpine life, that means… not getting up at 5 am, but a little later – let’s say, just shy of civilized. A luxury moment between pitchforks and milking gear.
Still, it was straight back to the goats – no rest for the goatherd. As soon as we returned, the milking gear was waiting to be cleaned. At that point, it was clear: “sleeping in” is relative.
After a small break, the last bridge project awaited: laying down the mats completely, so all the little goat hooves can safely tap their way over creeks and gaps. A quiet project, but effective – goat infrastructure maintenance, so to speak.
Monday – Goat Herding in Pairs and Weather Drama Link to heading
Today was a first: goat herding in pairs. Not bad, actually. The herd walked, we walked, and everyone was more or less content.
Then the rain came. The goats weren’t into wet hooves and collectively decided: “We’re heading home.” First escape attempt: energetically stopped. A brief standoff – goats vs. humans. This time, we won.
And lo and behold: as soon as the rain stopped, things calmed down. The herd stayed on the pasture as if nothing had happened. Grazing, chewing cud, gazing into the distance – business as usual.
Later, a second attempt to return. This time, we let them go – officially. And what do you know: the goats strolled back to the stable, no pushing, no rebellion – almost civilized.
Tuesday – Milk Logistics and Forearm Soreness Link to heading
The day started with a change of pace from the usual alp bustle: a delivery down to the village. Time to come down – literally. Cheese, yogurt, good vibes – all neatly packed and sent off. Kind of like urban logistics, just without traffic jams and with better views.
In the evening, the opposite of a relaxed delivery run: milk weighing! That means: hand-milking every single goat. No milking machine, no tubes – just hands, goat by goat. A real workout for fingers, forearms, and patience.
Some goats were cooperative. Others… let’s say they were pedagogically challenging. But in the end, we had the full milk yield recorded for each goat – for stats, monitoring, and maybe a quiet sense of satisfaction for everyone involved.
