Daily Life in the Swiss Alps Remote Village Shepherds

The hay must be turned regularly to dry evenly in the alpine sun before the onset of the afternoon breeze. Every morning the fresh milk is gently warmed in the copper pot, the first step in creating their renowned alpine cheese. The tradition of transhumance, moving the herds to the high pastures and back again, has sustained these villages for centuries. In the warmth of the chalet kitchen, the fresh milk steams, a comforting ritual at the close of a long day on the mountain pastures. The soup is good tonight, Elise. Yes, warms the bones. Another cold one tomorrow.