The Vatia alpine pasture: balancing tradition and change
Every summer, Stefan König leaves the Emmental behind and heads to the Vatia d’Avau alpine pasture, high above Charmey (Fribourg). He’s the only producer in his region selling Le Gruyère d’Alpage AOP, continuing a proud family tradition, while also facing up to the challenges of climate change.
“The cows can’t wait to head up to the mountain pasture. On arrival, every cow heads to her usual spot in the barn!”
Stefan König, alpine farmer & cheese maker at La Vatia d’Avau (Fribourg)
The story began in 1994, when Stefan’s father, Hans König, purchased the pasture with a colleague. A few years later, he became sole owner, and in 2007, he passed the operation on to his son Stefan and daughter-in-law Franziska. The division of labour has always been clearly defined: Hans, now 75, still crafts two wheels of cheese a day, turning them by hand, while Stefan looks after the animals.
The climb to the mountain pasture: a joyful ritual
For the cows, too, the ascent to the alpine pasture is a celebration. “When they see me getting the truck ready, it’s like they know they’re going on holiday,” Stefan says with a grin. Once in the barn, each animal instinctively finds her place. Life here unfolds quietly, far from the bustle of tourism. Now and then, a passer-by might buy a piece of cheese, but the König family doesn’t go out of its way to draw them in. Still, peace isn’t always guaranteed: the sudden shadow of a paraglider overhead often startles the cows.
Sharing water for the future
Like many alpine farmers, Stefan is facing the effects of climate change. In 2024, he had to concrete parts of the trail to keep the cows from sinking into the waterlogged ground. This year, the weather has been ideal: sunny spells alternating with rain have allowed the grass to grow and dry properly. Yet water remains a pressing concern. In 2022, he had to haul up 8,000 litres just to meet the farm’s basic needs. Since then, he’s joined a cooperative project involving 13 alpine pastures in Fribourg to identify water sources and build a shared water distribution system.
A renowned Le Gruyère d’Alpage AOP
The König Gruyère d'Alpage AOP is the result of a combination of Fribourg terroir and Bernese expertise. A magic formula? It might just be. In 2024, it received several awards, with gold medals at the Swiss Cheese Awards in Lugano, the Mundial do Queijo in Brazil and the OLMA in St. Gallen: well-deserved recognition, and a great source of pride, for this discreet family that so perfectly combines tradition and quality.
Figures:
- 5,800 kg of milk processed for Le Gruyère d'Alpage AOP
- Approximately 200 wheels produced during the summer
- 38 cows summering at La Vatia
- 3 employees
