I spend every summer on Alp Geitenberg in Bisisthal SZ. Together with the two dogs Roxy and Flix and the about 20 cows I enjoy the peace far away from civilization. The electricity for light and hot water is generated by a generator. My six grown-up children also appreciate living with nature and come by every now and then for a visit. The Alp Geitenberg is also popular with hikers, not least because of our cheese. The fresh grass and alpine herbs give it a very special taste. In addition to the well-known alp cheese, I also make raclette cheese or my own creations such as chives, garlic or caraway cheese. Towards the end of the season, 250 loaves of about 4 kilos each come together. The milk from my cows from mid-June to the end of September thus produces more than a ton of the finest alpine cheese. With the cable car we transport the cheese down to the valley in autumn. There it is sold in regional grocery stores, at the market in Schindellegi and privately. You can also buy the cheese in my farm shop at Kroneggstrasse 2. From the Restaurant Büel at the foot of the Etzel it is only a few minutes walk to the farm. From October to the end of May you will find the finest alp cheese from Alp Geitenberg and, depending on the season, other regional delicacies such as lime blossoms, walnut kernels and our own honey. I would be very happy to welcome you soon, be it in Feusisberg or in summer on Alp Geitenberg, which you can reach on foot from Schwarzenbach/Bisisthal in about an hour.