Chäs-Chessi-Weg Tannigsboden

After a short, somewhat steep start, the path gently ascends, nestled in wonderfully blooming alpine meadows. Orchis, arnica, cotton grass, devil's claw with a magnificent view – a real treat for the eyes and soul. In short, informative texts, Esther Gfeller reports on her longing for the alp and the preparations in spring, the production process of alpine cheese, and why alpine pastures should be used at all. An entertaining “Alp ABC” also awaits the hikers. In between, there are very personal panels, such as the exciting history of the over 100-year-old “Tannisbode-Chäs-Chessi,” as well as memories of a time when her children were taught by their mother in the alpine school; these two panels are charmingly written in Bernese German. The long-time CasAlp alpine cheese expert does not fail to explain the difference between mountain and alpine cheese, as well as what AOP means.
The route is marked with number 7.