Alpine Cattle Descent – When the Summer in the Alps Comes to an End

Summers in the Alps are steeped in Swiss tradition. The pastures above the tree line are richer and more nutritious than those in the valley, and all the herbs, grasses and flowers improve the quality of the milk. Just think of the unmistakable flavour of mountain cheese. You simply have to try it. There are numerous village and farm shops in the canton of Bern that sell these specialities.

From mid-May to the end of June each year, the farmers and their cattle leave the valley and make the arduous journey to higher pastures. The Alpaufzug (Alpine cattle ascent) is always accompanied by masses of people. It is a true spectacle that is shrouded in mysticism. The people going to the Alps know exactly what to expect in the following months: the day-to-day work is often tiresome; the days are long and the conditions challenging. Factors such as the weather, the steep terrain and the solitude cannot be taken lightly but are part of life in the mountains.

However, the summer in the Alps is a yearly highlight for many farmers, despite the harsh conditions. Nowadays, it is rare to experience nature this up close and in its original form. The world seems to move a little bit slower up there which makes it even more difficult when it is time for the descent. The procession takes place between mid-August and September, depending on the climate.

That’s when nature lovers, the farmers’ families and friends as well as many more onlookers line the paths and trails in the mountain regions to see the cattle processions. The animals are spruced up and lavishly adorned with colourful flowers, and people are celebrating the homecoming and paying tribute to the farmers’ work.

Important: It is very important to the farmers that the spectators do not get in the way of the people and animals in the cattle procession. You’re welcome to take pictures, but only from the side of the road.

The cattle descents are often accompanied by farmers’ markets in the villages where you can sample and buy many high-quality products, most of them made by hand on the alp. These sales are an important part of the mountain farmers’ income. We particularly recommend comparing the flavours of different types of cheese. 

Many mountain farms still make their cheese by hand. The milk is heated over a fire, so the smoke can give the cheese its distinctive flavour. After a certain time, the cheese mass is removed with a cloth and then pressed into a cheese mould, where it is regularly turned and bathed in brine. The cheese is then stored in a cheese cellar and repeatedly treated with brushes and cloths until its ripe and ready for consumption.