My day on the mountain pasture

Full of anticipation, but also a little nervous, I drive to Obernbergtal, more precisely to Almi's Berghotel to help with the Almauftrieb. "Now it's time for breakfast" is the greeting I hear. Of course, I can't say no to a Wipptal mountain breakfast at Almi's before I set off.

Full of anticipation, but also a little nervous, I drive to Obernbergtal, more precisely to Almi's Berghotel to help with the Almauftrieb. "Now it's time for breakfast" is the greeting I hear. Of course, I can't say no to a Wipptal mountain breakfast at Almi's.
Well fortified, I then make my way to Lake Obernberg and on to the Steiner Alm, which is also open to guests in summer. Thomas, junior manager of Almi's Berghotel and a thoroughbred alpine farmer, is already waiting for me there with my first work assignments. The pigsty has to be cleaned and the cheese dishes washed. Then it's straight on to the mountain pasture to take a last look at the fences and check that everything is ready for the arrival of the cows.

Then the time has finally come: the first cows arrive. In a convoy of three trailers, we drive to the "entrance" of the mountain pasture. It takes a lot of skill and experience to get 12 cows onto the right path and keep them there, as they keep escaping to the right and left. The terrain on the right is quite rough and it is difficult to get the animals back. But with Thomas and Lukas, we have two very experienced shepherds with us, so that all the cows end up where they are supposed to be. We are also supported by Leo, Thomas' young dog. Leo learns amazingly quickly how to keep the animals together.

After a well-earned lunch break, Thomas and Lukas take me back to the mountain pasture. A few meters of fence still need to be reinforced here. The paths go steeply uphill and just as steeply downhill again to follow the course of the fence. Then the dairy cows have to be brought back to the barn - just in time to drive the next 26 animals to the mountain pasture.
Back at the Steiner Alm, I'm really exhausted and start by beating the dust off my clothes. As I enjoy my well-earned after-work beer and let my gaze wander over the surrounding peaks, I am filled with a deep sense of satisfaction. I admire people like Thomas and can now fully understand why they are so passionate about the daily challenges and hard work on their mountain pasture.

The Steiner Alm is open to day visitors from mid-June and is within easy walking distance of Lake Obernberg. There is a fine sun terrace where you can enjoy a cool drink and a Tyrolean dish. The cows are milked daily. Thomas then uses the fresh milk to make cheese, butter and sometimes even natural yoghurt. You can buy these tasty products at the Steiner Alm or at Almi`s Berghotel.