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Vouchers Alp Valmala
The Valmala Alp
For around 35 years, goats have been grazed on the Valmala alpine pasture during the summer months. Not a single summer has passed since then without the animals being up here.
What began as an idea among several goat keepers has since become an established institution in the Lower Engadine. Initially, animals from the village of Guarda were also brought here to graze, though the groups later went their separate ways. Today, most of the goats belong to farmers from the Lower Engadine.
The alpine pasture has intentionally been kept small in scale. A larger number of animals would be unfeasible—both in terms of available space and the workload involved.
Jon Paul Thom
An Alpine Herdsman with Heart
Jon Paul Thom was born and raised in Ardez. For over 40 years, he ran a farm, raising suckler cows and breeding Angus cattle. Today, he has handed the cattle over to his son. He has kept the goats and sheep, however—animals he continues to care for with great passion and dedication.
His story began with two goats. They became the foundation for everything that followed.
The Goats
Animals with distinct personalities and a hierarchy
Often, the same lead goat remains in charge for several years. If she is no longer able to lead, another takes her place. There are also changes among the bucks; new ones join the herd every two years.
The animals spend the summer in the pastures above Val Tasna, returning to the valley in the autumn. During the seasonal descent from the alpine pastures, they pass through the village of Ardez adorned with decorations—a moment that touches the hearts of many locals and visitors alike.
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Sabine and Tobias
The shepherds with perseverance
For over 20 years, Sabine and Tobias have shaped the summer season on the Alp Valmala. They originally arrived from Germany for what was intended to be a gap year—but one summer turned into many.
Their day begins at 5 a.m. with milking and often does not end until around 9 p.m. They rotate their tasks each week: one person works in the barn and the dairy, while the other tends to the goats out in the pasture.
The grey-mould cheese
An accidental specialty
Alp Valmala is the only alpine dairy that intentionally allows its cheese to develop a grey mold.
In the early years, the task of regularly cleaning the wheels of cheese became too labor-intensive, so they simply let the mold grow.
Today, the cellar environment is such that every wheel of cheese turns grey within two days. Producing it any other way is no longer possible.
What once began as a matter of pragmatism has now become both a trademark and a unique, distinctive feature.
Coop Sponsorship
Support with impact
Alp Valmala has been part of the "Coop Sponsorship for Mountain Regions" (Coop Patenschaft für Berggebiete) since its inception.
For CHF 95.00, an individual can become a sponsor of a goat for one year. A portion of this contribution goes directly to the alpine farm, while another part is allocated to a fund from which alpine farms can request grants for essential investments.
Thanks to this support, the entire cheese dairy has been modernized. New equipment, such as a steam boiler, was fully financed through this initiative—investments that would have been nearly impossible to realize without the sponsorship program.
During the summer, the farm hosts visitor days. Around 40 sponsors from across Switzerland travel to the alpine farm to meet their sponsored goats and gain insight into life and work at Alp Valmala.