Andreas "Res" Gut has been managing the 11-hectare alp at 1400 metres above sea level on the Ächerlipass, on the border between Obwalden and Nidwalden, for 30 years. He himself looks after 27 cows from five farmers over the summer. He cheeses their milk and that of eight other neighbouring alps with around 150 cows, a total of around 250,000 kilos every summer, in his own cheese dairy. He produces around 20 tonnes of alpine cheese every year, around half of which is Sbrinz. He has received several awards from Sbrinz Käse GmbH as the best alpine Sbrinz cheesemaker for his quality.
The Alp Chieneren cheese dairy won the silver medal with its Arvi Alpkäse at ALP'24, the first international competition for regional alpine products. The event was organised by CULINARIUM ALPINUM in Stans and takes place every two years.
The Alp Chieneren cheese dairy won the silver medal with its Arvi Alpkäse at ALP'24, the first international competition for regional alpine products. The event was organised by CULINARIUM ALPINUM in Stans and takes place every two years.
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