Working in the midst of nature, far from chaos cities and crowded holiday resorts, represents the essence of mountain professions. Taking care of animals and running an alpine hut during the summer are complex activities, long handed down from generation to generation, which remain true to tradition thanks to those ‘sons of art’ who decide to continuing family work. Those sacrifices, coupled with ever-increasing professionalism, lead us to learn, amidst grass and flowers once again glistening in the warm spring sunshine, how to look after a herd of cows, whether they are spotted red or spotted brown, it doesn't matter, and how they are born quality products such as the Fontina PDO, butter or other types of cheese.
The story starts here: you will discover many interesting facts about how life goes on in an alpine pasture during the period when the snow melts and the green meadows and the majesty of the mountains frame a spectacle of inestimable value. Moments that must be safeguarded not only to protect the Alpine economy but also nature tourism that thrives on relaxation, well-being and respect for animals. Let us not lose this opportunity that is in danger of disappearing over time.
It is becoming more and more common to find job advertisements in the mountains, even to spend the summer months, and not only that, in a mountain pasture. If you love activities that advance values such as biodiversity and sustainability, and if you like to wake up very early in the morning, an alpine pasture is just the thing for you. Nature will easily help you: away with the snow that has fallen during the harsh winter months, it is the wild herbs that enrich the pasture, in the period from May to September. And here the alpine pastures are populated to bring the alpine pasture activities to life. Living and working on the alp is a delicate synergy between humans, animals and the environment to produce nourishment and hospitality in complete harmony.
Alpine pasture as a linchpin of the Alpine economy
There are some points that make the alpine pasture, even today, the linchpin of the Alpine economy.
There is talk of sustainable breeding caring for the environment through the careful management of natural resources and human labour creating widespread prosperity and the possibility of an economic livelihood even in difficult areas, enhancing territories in a tolerable way.
Also have animals healthy and happy, fed on the fresh, fragrant herbs of the pastures alpines, allows the production of a superior quality milk which contains intact and natural nutrients, rich in aroma and unparalleled in taste.
Lastly, milk production is the basis for the production of excellent malga cheeses: true masterpieces such as the Aosta Valley Fontina DOP are the essence, and sometimes the salvation, of the main economies above 2000 metres.
How life in the alpine pastures is marked
Beware of thinking that life and work in the alpine pastures is simple. It is a question of habits but above all of necessity. La wake-up call occurs shortly before the sun rises for the first milking, after which the herd is led to the pasture, where it remains until the end of the morning. During the hottest hours of the day, in the early afternoon, the cows rest in the barn and around 4pm are milked again (second milking). They then return to the pasture, where they remain until dusk.
Normally two distinct cheesemaking, one in the morning and a second one in the evening, using the freshly milked milk, curdling and preparing the moulds. And since transporting modern cheesemaking technology is very difficult, many of the techniques of the past are used with dated but still irreplaceable tools.
Activities for which knowledge of the land, vegetation and delicate production practices are needed. Obviously also the weather conditions are an important aspect to take into account. Experienced shepherds, accompanied by their faithful four-legged friends as protectors and herd leaders, know something about this.
Butter and cheese production at high altitude
If grazing is a joy for the animals, it is equally true that butter and cheese produced on alpine pastures are the apotheosis for our palate. The difference is made by the ingredients, respect for the environment and the manufacturing process, also because short supply chain guarantees maximum freshness and integrity of each individual element: from the grass on which the animals are fed, to the milking from which the raw milk is obtained, to the variables that affect the result in different ways on a daily basis, such as room temperature, climate, humidity and the intrinsic characteristics of raw milk.
In addition, the soil composition, the biodiversity, l’mountain air e the skilful mastery of the cheesemaker, mixed with a fundamental element such as seasonality, make up a recipe without equal. Try it to believe.
The experience of an alpine holiday with nature tourism
A combination that has evolved over the past few years to become a potential resource for summer tourism is to proposing an alpine holiday within an offer linked to the naturalistic aspect of the mountains.
The phenomenon of “alpine tourism” is a new form of rural tourism organised through different types: the organised visits (often accompanied) with explanations on mountain pasture activities, live demonstrations on milk processing, tastings of locally produced products and other activities, Alpine folk festivals and festivals of the ascent and descent from the alpine pastures (sometimes with a footpath following the herds/grazing).
All events that have multiplied with the passage of time and have gathered an important success in terms of attendance. Involving regions, pasturelands, trade associations and local authorities is a phenomenon of socialisation and re-enactment of traditional rural life that should be made known to younger people, an experience capable of stimulating new forms of aggregation between farmers and of alliances between them and other social groups outside the usual patterns of representation.
The development of rural cultural forms of tourism linked to mountain pastures can be crucial in terms of strategic and extra-economic motivations, such as social recognition or status requirements, necessary to promote the continuity of the system itself.
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