Andreas "Res" Gut has been managing the 11-hectare alp at 1400 meters 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 neighboring alps with around 150 cows, a total of around 250,000 kilos every summer, in his own cheese dairy. He produces around 20 tons 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 organized by CULINARIUM ALPINUM in Stans and takes place every two years.
The Alphüttli is located at 1400 m above sea level on the Ächerlipass. It is open in good weather and serves regional specialties such as meat and cheese platters, Älplerznüni and meringues with cream.
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 organized by CULINARIUM ALPINUM in Stans and takes place every two years.
The Alphüttli is located at 1400 m above sea level on the Ächerlipass. It is open in good weather and serves regional specialties such as meat and cheese platters, Älplerznüni and meringues with cream.
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