Alpine farming at a glance
The Alpe Elsa is located in the Damüls skiing and hiking area at 1,760 meters
meters above sea level below the Elsenalpstube mountain inn. Farmer Johannes
Gasser runs the hut and pastures together with his wife
Maria and produces traditional Bregenzerwald alpine cheese and butter.
and butter. This summer, the two are celebrating their 10th anniversary with the
Elsenalpe celebrates its 10th anniversary.
In this interview, Johannes talks about his beginnings, setbacks, new opportunities and everyday life on the alp.
Johannes, how did you get into alpine farming in the first place?
Johannes: I grew up in Hirschegg at the back of the Bregenzerwald. Even as a child, I helped out in the stables and later worked as a shepherd on the largest alpine pasture in the Bregenzerwald, looking after over 600 animals and learning cheese production from scratch. Farming has always been a part of my life. For over 40 years, alpine life has been part of my everyday life.
Have there been any setbacks in your life?
Johannes: Yes, unfortunately. After more than 15 years on an alpine pasture, it came to a total dissolution and suddenly I was left with nothing. High lease and personnel costs, which others no longer wanted to bear, ruined me financially. That was a heavy blow that I first had to cope with.
And how did things start with the Elsenalpe?
Johannes: I happened to hear on the radio that Alpe Elsa was looking for a new manager. I immediately contacted the owner of the Elsenalpstube Damüls and went there the same day. A few weeks later, I was able to present my concept to the alpine cooperative. I said: "I don't just want to farm, I also want to herd." - and was accepted. It was like a new beginning for me.
What makes working at the Elsenalpe so special today?
Johannes: We go up there with our cattle from the beginning of June to mid-September. We produce Bregenzerwald alp cheese, goat cheese and alp butter in the traditional way - with our own rennet from calves' stomachs. My wife Maria is responsible for making the cheese. We also make Kaminwurzen, Landjäger and alpine pork bacon. In the cellar we have a modern dairy with a copper boiler and milking system - but we still work the way we used to: by hand.
What does a typical day on the Alpe look like for you?
Johannes: Our day starts at five o'clock in the morning. First of all, we milk, feed and cut. At seven o'clock, the milk is in the vat, Maria thickens it and the cheese is made. Then we have breakfast, muck out the barn and drive the cows out to pasture. If the weather is good, we do haymaking in the valley. In the evening we go back up again, the animals have to be looked after.
Which products are made on the Alpe - and how do they reach the guests?
Johannes: In addition to cheese and butter, we also offer a typical alpine snack - with bacon and cheese platters, buttermilk and bread. A special product is the "Sig" forest chocolate. Some of it is sold directly from us upstairs, but some is also sold at the weekly market in Wolfurt.
The work sounds hard - what motivates you?
Johannes: Of course it's hard, but it makes up for it when I see every day how green the alpine pastures are and how beautiful the flowers bloom. Milk processing is a slow process, but that's what makes the cheese so special. Quality takes time. Nature also gives me a lot in return - it's always a give and take.
What does nature mean to you in your work?
Johannes: A lot. I make sure that the areas don't become overgrown, fertilize with solid manure and tend the pastures intensively. The manure gives back hummus and strength. It's a natural cycle. I always say: the more I give, the more I get back from nature.
You've already experienced a few setbacks - what has the Elsenalpe given you?
Johannes: Above all, new courage and energy. The owners believed in me and that gave me a boost. Alpe Elsa opened a door for me after another one had closed. Today I am grateful that I can continue on my path here.
And finally: What plans do you have for the future?
Johannes: As long as my health allows it, I will continue. I always say: if you stop, you rust. For me, farming is not just work, it's my purpose in life. As long as I have the strength, I want to share my cheese and the alpine experience with people.
