Bruno Appert is something of an exception among the farmers of Grindelwald — and very deliberately so. While many of his colleagues focus on dairy cows, Bruno keeps around 90 dairy sheep, and together with the lambs, up to 160 animals in total. He fulfilled his dream of owning his own farm in his mid-forties, teaching himself much of the cheesemaking knowledge he needed along the way.
During the summer months, Bruno lives and sleeps on the alp, milks his Lacaune sheep from five o’clock each morning, and then processes the milk into sheep’s cheese in his own farm dairy. His range includes one semi-hard cheese and two soft cheeses.
Sheep’s milk is particularly rich in protein and fat and has a different protein composition from cow’s milk. In taste, however, it is quite similar — without the distinctive flavour often associated with goat’s milk and cheese. For this reason, many people find it easier to digest. And, as with many cheeses, the longer it matures, the more intense and flavourful it becomes.
As one of the few farmers in Grindelwald, Bruno processes his milk directly on-site in his own dairy in the Wärgistal, not far from the Landi.
Bruno’s freshly made sheep’s cheese can be found on our breakfast buffet as well as in our evening menus. It is also available at Eigerness – Der Laden in the Eiger+ complex or directly from the farm.
