Die Alpfamilie Tschudi erzählt von der Alp Heuboden

We, Annelies and Peter Tschudi-Länzlinger, took over the Privatalp Heuboden in 2020 in the 4th generation from Peter's parents. Peter always works in winter on his learned profession as a carpenter, but now spends the 14th summer as an alpine farmer on the alp. And I, Annelies, have also been able to spend three summers up there with my children. We took over the alp with a lot of joy, but of course also with a little respect. We are very grateful that we can continue to run such a well-preserved alp and also that the parents and family members are always there when they are needed.

Perfectly located

Our alp is perfectly located. A few steps out of the house and we are already on the alpine meadow. Our home in Stoffel, high above Ennenda, is located at almost 1338 m above sea level. Even our home feels a bit like an alp. It is quiet, far away from all the hustle and bustle and in the middle of nature. Paradisiacal and a huge gift to raise five children in this beautiful spot on earth. In spring, with rising temperatures, the alpine feeling also increases. Then we are drawn back to the pastures, where we start with fences with young and old. The alp lies between Äugsten and the Fronalpstock and extends between 1200 and 2000 m above sea level. M. over three Stafel. When the cowbells ring again, the most varied time of the year begins. We have about 65 dairy cows, 75 cattle and 1 bull from a total of 11 different farmers every year. We process the milk into about 10 tons of Glarus Alpkäse AOP, about a third of which we market ourselves. We also market the 25 pigs that are allowed to enjoy alpine life with us every year.

The three Stafel

The cattle start the alpine season on the lowest Stafel, in the Bärentrösli, and then eat after the cows. The cows spend the first time in the Mittelstafel. After about five weeks, the cows, pigs and staff move into the Oberstafel – the pearl of the alp. The helicopter flies up all the material and the food, what has feet goes on foot. In the upper time, the helicopter comes every Wednesday to bring the cheese wheels to the cheese cellar in the Stoffel and fresh food comes up from the Stoffel, which I always buy and pre-cook. After about six weeks, we move back into the Mittelstafel and shortly before the end of the season, the cows are allowed to go to the Bärentrösli for about two weeks. We have not set up a dairy in the Bärentrösli. The milk is brought to the middle table by means of a Schilter and processed there.

Pig march to the Oberstafel

Yes, the pigs also manage the journey to the Oberstafel and back on foot. Since pigs cannot sweat, not all weather is suitable for the march. If possible, we choose a rainy or at least overcast, not too hot day or otherwise we start the march early in the morning with dew. As soon as the animals have moved a few meters away from the building and get going, the ascent/descent is actually no longer a problem. It's just important that you don't run too fast and take a break in between. If all else fails, a is sometimes used. After the five weeks in the Oberstafel, the journey goes back down on foot. Then the pigs are already a bit heavier and if one of them does not make the way down, it is loaded in a box onto the horn sled. But fortunately, this is not the case every year.

New construction Oberstafel

With the takeover of the alp, we have also taken on the task of changing something in the Oberstafel. The old barn was no longer animal welfare compliant and we were forced to change something. We have considered many variants, such as an extension or a milking parlour. In the end, however, we decided to rebuild the barn, including the slurry pit, and also to add a separate pig and calf barn. This decision was followed by very intensive, work-stressing years. In 2021, Peter worked out and planned the new building, in 2022 we prepared the wood using a mobile saw and in 2023/2024 the construction phase was in full swing. We transported all the building materials and food by means of a portable transport cable car to the undeveloped Oberstafel and the workers all had to walk to the construction site. Many stayed upstairs for weeks and usually worked into the night. Despite a very intensive workload, we were very lucky that so many hard-working workers helped us and we were also able to count on the alpine staff.

Three and four summers the same employees

In the first summer, in which we were responsible for the alpine staff ourselves, we were able to take Simon into our team, among others. A young, committed Toggenburg resident who was like a family member to us with his manner and character. A year later, in 2021, Christine from Aargau joined the team as a trainee and she too was almost part of the family. The two met and fell in love with us and remained loyal to us for three and four summers. Father Fritz (dairyman) continues to be part of the loyal alpine staff and mother Anna also takes on a great responsibility with the care of the cheese. We always had great people with us who completed the team. However, looking for and finding fresh employees every summer is not always easy; sometimes it is only when you work together that you realise whether it fits or not, and some also underestimate what "z'Alp sii" means. An alpine summer is harsh and accompanied by a lack of sleep. This can lead to additional friction and unfortunately it also happens from time to time that someone leaves the team early. All the nicer when the team understands each other and works well together, and even nicer when in between people "go to each other" or a beautiful yodel or an accordion piece is played. These are the unforgettable moments that go right to my heart.

Assumption of new areas of responsibility

Now that the new building in Oberstafel is coming to an end, we would like to dedicate ourselves a little more to the alp again. After two summers as a builder, Peter would like to return to the alp "properly" and, if possible, follow in his father Fritz's footsteps. His dream is to take over the dairyman and relieve Fritz with a little less responsibility. After these two very organization-rich years, I would also like to set the priorities a little differently. Step by step, I would like to take over the cheese care and thus take over Anna's labor-intensive responsibility. Over the summer holidays and Oberstafelzeit, we would like to continue to spend as much time as possible, or rather even more than before, together as a family and pass on the joy of alpine life to our children. With the new building on the upper floor, we have created a really homely atmosphere and a bit of a second place to live has been created. Because during school hours, I and our five children live in the Stoffel and commute from there to school and to the alp. All the more reason for everyone to be happy when the summer holidays begin and we can be together.