In Niederbauen you have a magnificent panoramic view over Lake Lucerne and the Entlebuch to the Black Forest. From the top station of the cable car it takes less than ten minutes to walk to my alp Frutt. Here I spend the summer with about 28 cows. While I look after the animals and the daily work on the alp, the cheesemaker Bruno Buob processes the milk into our specialities. We offer alp cheese and “Mutschlis” in various flavours (nature, chilli, pepper, kümin), yoghurt, butter and Ziger. Did you know that we need around 35,000 litres of milk for the 3.5 tonnes of cheese?

Thanks to the herb-rich flower meadows and the varied feed, the products have an optimal fat/protein ratio that is particularly well tolerated. The pure-bred brown cows also receive fresh hay daily. Sustainability is important to me: “No antibiotics, no artificial fertiliser and dung instead of manure” is the motto. This is how the milk gets its special taste and is full of minerals and trace elements, which also gives the cheese a very special flavour.

Agriculture is in my blood. Working with animals and nature has fascinated me ever since I was a child. Every action has a direct effect on the result and you constantly gain new experiences. Apart from time-bound work such as milking, the hours can be freely arranged and every day is different again.

I would be very pleased to welcome you to my alp Frutt in Niederbauen. From the end of May to the end of September you can buy the products directly from here. After that, depending on the season, they are also available in various farm shops in the valley and, depending on the quantity, deliveries are also possible.

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