Alpine cow sponsorship

INCL.
5 recipes
WITH Alpine
cheese
ALP VALPUN
1,882 a.s.l
Alpine cow
SPONSORSHIP
SINCE 2015

Dorli, the Alpine cows
from Prättigau, and us
Every summer,
Dorli’s cows spend
between 80 and 90
days on Alp Valpun
in Prättigau GR.
Eldora has supported the Roffler family of farmers in
Prättigau since 2015 and sponsors one Alpine cow
for each Eldora restaurant.
Mary, Bernina, Dora, Zita and all the other cows
spend the summer on the beautiful Alp Valpun
at around 1,882 metres above sea level, where
they graze on fresh mountain herbs all day long.
The wonderfully flavourful and creamy milk is
processed into the finest cheese directly on the
mountain.
With its centuries-old culture, traditional Alpine
farming is still of great economic and cultural
importance for the Prättigau in the canton of
Graubunden. More than 150,000 kg of Alpine
cheese are produced every summer on 26
Alpine dairy farms. Every third Alpine cheese
from Graubunden comes from this region.
restaurants and is also offered for sale. For the
Roffler family, this means guaranteed sales every
year.
Family farms produce more than half of all food
worldwide. They are the economic and social
backbone of rural areas, and Switzerland is no
exception. With our efforts, we want to draw
attention to the importance of the Swiss mountain
economy and actively campaign for the
preservation of Alpine farming.
We are proud to have doubled our contribution
since we launched our Alpine Cow Sponsorship
programme in 2015!
At the beginning of October, the summer in the
mountains comes to an end and the cows leave
their summer residence. For four days, the legendary
Alpabzug takes place as the cattle are
taken back down into the valley. This event is
celebrated with the “Prättigauer Alp Spektakel”
in Küblis and Seewis. This is also the time when
the wheels of cheese from our sponsored Alpine
cows are ready to eat. The fine Alpine cheese
comes directly from Alp Valpun to the Eldora
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“In the past, it would
have been too risky to
have that many cows
on the alp”
An interview with Dorli Roffler
How do you benefit from the partnership with
Eldora?
Since Eldora guarantees that they will purchase
several hundred kg of cheese from us, we
can practically empty out our cheese cellar
every autumn. This offers us security because
we know at the beginning of the year the
quantities we will sell after we descend from
the Alpine pastures. In the past, it would
have been risky for us to have so many cows
on the alp without knowing whether we
would be able to sell all the cheese. In
addition, because our Alpine cheese is in
high demand, we can sell our milk for a
higher price.
What has changed since 2015 when we began
sponsoring your cows?
We have already been able to establish many
valuable contacts through our cooperation.
Many Eldora employees who visit us are
enthusiastic and spread the word about our
cheese.
You are involved in many projects and also actively
contribute to the success of the Alpine
Cow Sponsorship programme. What drives you,
what motivates you?
It is important to us for the urban population to
learn about our traditional Alpine agriculture.
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You handed the farm down to your son at the
beginning of 2018. What has changed for you?
My husband Hans still works on the farm, but
most of the work is now done by my son Jürg.
The farm is a family business, so you’re always
involved in one way or another. The same is
true for me. I make hay, look after my grandchildren,
sell cheese. There’s always something
to do.
What does a normal working day look like for
you during the summer months?
When all the animals are on the alp in the
summer, we can spend our time harvesting
hay when the weather is nice. We harvest hay
from May to October between our valley farm
at 950 metres above sea level all the way up
to Alp Valpun at 1,900 metres. In addition, I
have run the Prättigau headquarters of Scarnuz
Grischun for more than 20 years. We are a
group of five women from the region who sell
fine homemade products.
Where do the cows live when they are not on
the Alpine pastures?
The cows that are born with us spend the
winter in a free-range barn where they can
move around freely at all times.
Spotted, brown, big, small... can you also tell
your cows apart by their personalities?
Our animals have very different personalities;
no two are alike. We sometimes have to deal
with very stubborn cows, while others can be
very affectionate. Of course, there is always a
cow you get on with particularly well. Just like
us humans!
When do the cows go up to the mountain
pasture in summer?
In mid-June, the cows go up to Alp Valpun
where they spend about 90 days. When the
wind starts to slowly pull clouds of fog up the
green-yellow forests and the temperatures
start to get cooler, it’s time to leave the alp.
The four Alpine dairy farmers and the cows
hike down the gravel road from 1,900 metres
to their winter quarters in Luzein, just under
900 metres above sea level.
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“Sometimes
the cows climb up
to 2,200 metres, depending
on where they find the best
mountain herbs. Then you
have to climb up there
yourself if you want to
herd them together for
milking.”
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Cheese toasts with Alpine cheese,
porcini mushrooms and herbs
Ingredients
• 4 slices of whole-grain bread
• Butter
• 100 ml white wine
• 200 g Alpine cheese, in slices
• 300 g fresh porcini mushrooms,
cleaned and sliced
• 2 tbsp olive oil
• 1/2 an onion, chopped
• 1 clove of garlic, minced
• Fresh herbs (rosemary, thyme,
parsley), finely chopped
• 1 tbsp butter
• Salt and pepper
• Paprika, nutmeg, freshly cracked
pepper
Preparation
Lightly toast the bread slices, top with a
thin layer of butter and drizzle with
white wine. Place the cheese on top and
bake in the oven at 220°C only using the
top heating element for about 7 minutes.
While the cheese toasts are in the oven,
heat the olive oil in a frying pan and sauté
the porcini mushrooms briefly. Add the
onions, garlic, rosemary and thyme and
cook over high heat for a few minutes,
stirring frequently. Add the butter and
parsley and season with salt and pepper.
Top the cheese toasts with the mushrooms
and season with nutmeg, paprika
and pepper to taste.
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Alp Valpun
1,882 m
The Prättigau
... is one of the most important Alpine regions
in Graubunden: one in three Alpine cheeses
from Graubunden come from the Prättigau.
More than 150,000 kg of Alpine cheese and
15,000 kg of Alpine butter are produced on
26 Alpine pastures every summer. In addition,
there are more than 50 Alpine pastures for
suckler cows, dry cows and young cattle,
sheep, goats and horses. With its centuries-old
culture, Alpine farming is still of great importance
for the Prättigau.
Alpine pastures
up to 2,200 m
Alp Valpun
... is located at around 1,882 metres above
sea level below Chrüz (Valpun/Tschuggen/
Vereina), a mountain popular with backcountry
skiers. On Alp Valpun, there are 111 dairy
cows in summer, including Dorli’s cows, 1 bull,
139 suckler cows, 70 calves, 14 dry cows
(cows that are not currently giving milk). The
Alpine pasture staff consists of six people.
During an Alpine summer, the cows produce
80,000 litres of milk, which in turn produces
8,000 kg of Alpine cheese and 1,000 kg of
delicious Alpine butter.
Pany/Luzein
1,250 m
Seewis
937 m
Küblis
814 m
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Our
sponsored
cows are named:
Albula, Anemone, Annika, Antonella,
Arve, Ascona, Beldona, Beresina,
Bernina, Birke, Carla, Carola, Chiara,
Clarissa, Dalja, Lacora, Mary, Orina,
Palma, Paria, Rabiusa, Rari, Ronja, Rosy,
Senta, Stella, Versasca, Veruschka,
“We sometimes Wallisa, Wieka, Wildy, Zavaria,
have to deal with very
Zita, Zoe, Zora
stubborn cows, while others
can be very affectionate.
Of course, there is always
a cow you get on with
particularly well.”
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Pork cordon bleu with
herb-cured bacon and Alpine cheese,
plum chili chutney, autumn salad
Cordon bleu gets its special
flavour from the cheese, which
slowly melts and releases its
aroma tucked inside the meat.
While cordon bleu fans love to
debate over veal vs. pork, there’s
one thing everyone agrees on
– the right cheese is key!
Cordon bleu ingredients
• 4 pork escalopes (approx. 130 g)
• 12 slices of herb-cured bacon
• 120 g Alpine cheese, in slices
• 100 g onions, finely sliced
• 10 g butter
• 1 pinch of brown sugar
• Salt and pepper
• Flour
• 2 eggs, whisked
• 150 g breadcrumbs
Chutney ingredients
• 50 g onions, finely sliced
• 10 g ginger, cut into matchsticks
• 1 pepperoncino (chilli pepper), finely
sliced
• 50 g brown sugar
• 100 ml Port wine
• 100 ml water
• 1 pinch of salt
• 1 orange, zested
• 500 g plums, pitted and cut into
quarters
Autumn salad ingredients
• 300 g seasonal greens
• 2 figs, cut into quarters
• 1 carrot, cut into thin strips
• 50 g white cabbage, shredded
• 20 g roasted pumpkin seeds
• Salt and pepper
• Pumpkin seed oil
• Fig vinegar
Cordon bleu preparation
Sauté the onion in butter until soft, then
add the brown sugar and caramelise.
Season with salt and pepper and remove
from the heat to cool. Use a mallet or a
rolling pin to pound the pork escalopes
evenly until thin. Cover each pork escalope
with the bacon, cheese slices and the onion
mixture and fold it over in the middle.
Season with salt and pepper, lightly dredge
in flour, dip in the whisked eggs and then
coat in the breadcrumbs. Slowly fry the
cordon bleu in hot oil.
Chutney preparation
Bring all of the ingredients except the
plums to the boil in a pan and simmer for
5 minutes. Add the plums and simmer
briefly. Scoop out the plums and cook
down the liquid until it is reduced by half.
Then add the plums again and remove
from the heat to cool.
Autumn salad preparation
Wash the greens and tear into bite-sized
pieces if necessary. Toss the carrot and
white cabbage with the salad. Combine
the pumpkin seed oil and the fig vinegar
and pour over the salad, season with salt
and pepper and toss gently. Garnish with
the figs, pumpkin seeds and fresh herbs,
if desired.
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The
Alp Valpun
dairy
cheese weighing no more than 1 kg. The
latter are mostly produced for private
consumption. They are more difficult to make
but are also ready to eat more quickly. The
large wheels of cheese (5 kg) are stored in
the cellar of the Alpine dairy (see picture
below) until it is full and space has to be
made. Dorli then picks up her cheese and
takes it to her own maturing cellar on her
farm in Luzein. When this cellar is full, she
moves the cheese to a military bunker
located a little below Alp Valpun that can
store another 300 wheels of cheese.
All three cellars are full to bursting, because
Laura and her assistants not only care for and
milk Dorli’s animals, but also make cheese
from the milk of more than 100 cows from
several different farmers. To ensure that the
cheese is distributed fairly later on, the
amount of milk each individual cow produces
is measured regularly. An average value is
calculated and that value determines the
amount of cheese each farmer is entitled to.
They make sure that
the cows stay healthy and
the cheese is of the best
quality: Laura and her
assistants Dominik, Manuel,
Jean (from left) and
Rocky the dog.
Laura is already in her third year as a dairymaid
on Alp Valpun. Alpine dairy farming is
not just a profession – it’s a calling. You
adapt to the rhythm of nature and the
animals. But life on the high mountain
pastures or “the alp” is not as romantic as it
may seem. Many start out as assistants,
referred to as “Zusennen” or “Batzger” in
German, but only a few stay on. Not only is
the work exhausting, but life on the alp in a
cosy but simply furnished house is very
different compared to life in the valley. There
is always work to be done around the clock.
Twice a day, the cows are herded together
and milked, then the stable is cleaned, wood
is chopped, the house is maintained and
repaired, and the diesel generator is kept
running smoothly. A day on the alp begins
at 2.30 a.m. – so you go to bed early.
But cheesemaking and ripening are the sole
responsibility of Laura, the dairymaid. In
addition to Alpine cheese, she also produces
a traditional soft cheese called Ziger, Alpine
butter, and Mutschli – small wheels of
This is where the
cheese matures before
it is delivered to the
Eldora restaurants as
5 kg wheels for the
Alpine Cow promotion.
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What makes
Alpine cheese so unique
Alpine cheese is extremely special and is not
the same as mountain cheese. That is why the
designation is also protected.
Mountain cheese (Bergkäse) is produced
all year round in the village dairies of mountain
regions, i.e. also in the winter months when
the animals are fed hay and live in stables.
Alpine cheese (Alpkäse), on the other
hand, is only produced in summer with milk
from cows, goats or sheep that graze on the
high Alpine meadows, also referred to as
“the alp”. The name “Alpine cheese” is
protected.
A cheese may only bear this name if the milk
production and cheesemaking have taken
place on the alp.
No two Alpine cheeses taste the same.
Different local herbs, production methods
and traditions shape the cheese in terms of
flavour, colour, form, degree of ripeness and
hardness. All Alpine cheeses have only one
thing in common, however: the uniquely
floral, tangy flavour that comes from fresh
Alpine herbs.
The dairy at
Alp Valpun produces
cheese from 72,000 litres
of milk every summer:
870 kg Alpine butter
239 pieces of Ziger cheese
7,000 kg Alpine cheese
= 1,361 wheels of cheese
+ 400 Mutschli
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It is important to us
for the urban population
to learn about our
traditional Alpine
agriculture.
ALPUNG – The German word for cattle farming on Alpine pastures
BATZGER – The German word for the assistant of the dairymaid or dairyman
BRINE – A salt solution that gives the cheese its flavour and helps to preserve it
CURD HARP – A tool used to cut the curd when making cheese
COAGULATION – The process of heating milk and adding rennet and lactic acid bacteria
CURD – Small pieces that have been cut with the cheese harp
GEPSEN – The German word for the wooden containers in which fresh milk is stored overnight
KESSI – The German word for the boiler in which the milk is heated (between 300 to 15,000 litres)
MATURING CELLAR – Place where the cheese is stored until it reaches its ripening point
MÖDÄLI – The German name for the standardised butter size (250 g, 500 g or 1 kg)
RÄF – The German word for the traditional wooden carrying frame used to
transport cheese on the wearer’s back
RENNET – An enzyme that thickens and coagulates the milk
SOUR WHEY– The name for the whey from the previous day
TSCHÄPPEL – The German word for the colourful flower headdresses that the cows wear when
come back down from the mountains
WHEY – The residual liquid leftover after the curd has been removed
ZIGER – Whey condensate that is skimmed off after the whey has been boiled
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Pizzoccheri with leek, savoy,
pumpkin, spinach, carrots,
walnuts and Alpine cheese
Ingredients
• 400 g pizzoccheri (traditional buckwheat
noodles from Graubunden)
• 200 g carrots, cut into cubes
• 100 g savoy cabbage, shredded
• 200 g pumpkin, cut into cubes
• 200 g leek, sliced
• 50 g spinach
• 50 g walnuts
• 1 tbsp butter
• 1 clove of garlic
• Salt, pepper, nutmeg
• 200 g grated Alpine cheese
Preparation
Cook the pizzoccheri in salted water for
about 30 minutes. Add the carrots and
savoy cabbage after about 20 minutes. In
the meantime, heat the butter in a frying
pan and sauté the leek, pumpkin and
garlic. Drain the pizzoccheri, carrot and
savoy mixture and combine it with the
leek, pumpkin, walnuts and spinach.
Season with salt, pepper and nutmeg
and transfer the mixture to a baking dish
that has been greased with butter.
Spread the grated Alpine cheese on top
and bake in the oven at 190°C for about
15 minutes. Garnish with chopped parsley
and fried onions, if desired.
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Fondue
On a cold, dreary autumn or winter evening, is
there anything better than a pot of creamy
melted cheese seasoned with garlic, nutmeg
and a dash of kirsch that you can dip your
bread in and enjoy?
No, it doesn’t get much better than that. But
that’s not all! To make sure that you don't get
bored of fondue or even put off by it (is that
even possible?) during the cold months, we are
here to add a little variety to your caquelon.
On the next two pages, we offer you a basic
recipe along with many exciting ways to spice
up the flavour of your fondue. By the way, did
you know fondue first became the Swiss
national dish in 1950? That was the year in
which it found its way into Swiss households
via the Swiss Army cookbook and from there
into the rest of the world. The first German
recipe dates back to a cookbook written by
Anna Maria Gessner in 1699 in Zurich, but
who exactly invented fondue remains a mystery
to this day because the French, or more
precisely the Savoy, also claim it as their own.
By the way, until the 1980s, it was common
practice to rent out fondue pots, burners and
forks from a local dairy as most people did not
own their own set.
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Basic recipe
Fondue moitié-moitié
serves 4 (200 g cheese per person)
305 ml white wine
2–3 tsp cornflour
400 g Gruyère AOP
400 g Fribourger Vacherin AOP
1–2 cl Kirsch
3–4 cloves of garlic
A splash of lemon juice
Pepper, nutmeg
Important: Mix the cornflour
with the wine first, otherwise
it will become lumpy.
Mushroom –
the autumnal one
For a more intense flavour, porcini mushrooms
or morels are best. Chop 100 g of fresh
mushrooms (or 60 g dried mushrooms, soaked
in lukewarm water beforehand). Sauté the
mushrooms in a little butter together with
chopped onions and thyme and add them to
the fondue mixture.
Tip: This version goes well with whole-grain
nut bread
Bacon – the hearty one
Bacon goes with everything! Sauté the bacon
cubes and add them to the fondue or, alternatively,
fry the bacon, cut it into small pieces
and dip the bread in it.
Tip: Make it a bacon feast and serve bacon
bread with the fondue.
Tomatoes – the red one
Tomato fondue can be served in two ways. If
you prefer something more subtle, take some
dried tomatoes, slice them into thin strips and
add them to the fondue. For even more tomato
flavour, add 2 tablespoons of tomato purée and
300 ml tomato juice to the cheese mixture.
Reduce the amount of wine (red wine can also
be used for even more flavour) by half and bring
to the boil as usual.
Tip: Potatoes or stale focaccia go very well with
tomato fondue.
Truffle –
the exquisite one
Naturally, you can buy ready-made truffle
fondue mixtures, but it tastes even better
homemade, and this also lets you control how
much truffle you add. When preparing the
fondue mixture, make sure that the flavour of
the cheese is not too strong, otherwise it will
overpower the truffles. Add some very thinly
sliced truffle directly to the fondue mixture.
Shave the rest of the truffle onto the plate and
dip the bread in the truffle. Alternatively, you
can use truffle oil instead of a whole truffle,
but it won’t be quite as exquisite.
Tip: Cut the bread into small pieces and toast
them in the oven for a few minutes.
Festive champagne or an
aromatic beer?
For a more festive version, substitute the wine
for champagne. This makes the fondue a little
airier than classic fondue.
If you prefer something heartier, you’ll love
beer fondue. Replace the wine with light beer
(a little malt beer makes the flavour even more
intense).
Tip: Pair the beer fondue with pretzels and
beer.
Cider – the French one
Airy, creamy and with a subtle apple flavour
– fondue made with cider instead of wine is a
contender for our new favourite!
Tip: Add small, lightly caramelised apple pieces
directly to the fondue or serve them on the side
– it almost tastes better that way.
Schabziger –
the Glarus one
Schabziger fans love putting this traditional
cheese in and on top of nearly everything. So,
for these Alpine cheese afficionados, Ziger
fondue is an obvious choice. Add 50 g of
Schabziger to the fondue mixture. If you are a
big fan, you can of course add more.
Tip: Dip potatoes or Glarner bread in the Ziger
fondue.
Saffron –
the elaborate one
This combination is definitely worth trying.
Fondue with a hint of saffron is best paired
with potatoes. Add half a sachet of saffron to
the fondue at the very end. Saffron should
never cook for long.
Tip: Serve this fondue with fresh or canned
pears.
Mustard seeds –
the adventurous one
Mustard and cheese, does that go together?
Absolutely! Admittedly, at first glance, this
combination seems like it might take some
getting used to. But once you’ve tried it, you’ll
love the mild mustard flavour. Grind 1–2 tbsp
mustard seeds and add to the fondue mixture.
Tip: This fondue is delicious when paired with
sourdough bread.
Chili – the healthy one
Yes, that’s right – healthy! Chillies are chockfull
of vitamin C. 100 g contain almost three
times as much as a lemon. Chop two red
chillies, add to the fondue and get your daily
dose of vitamins. If you like it a bit spicier, use
small green chillies from an Asian supermarket.
Tip: Serve with fresh pineapple. When things
heat up a tad too much, pineapple can be the
remedy. Indians also swear by it.
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Why does cheese
have holes?
Interesting and funny facts about cheese
During cheese production, lactic acid bacteria
is added to the milk. This produces carbon
dioxide, which is unable to escape through
the rind. This creates a small cavity. At warmer
temperatures, the gases expand and the holes
become larger. On the other hand, if the
cheese is stored in a cold cellar, this results in
smaller holes. By the way, did you know you
can hear the holes? The more hollow the
cheese sounds when you knock on the rind,
the more holes it has.
Does cheese clog up the stomach?
“If cheese is aged properly, then it is sure to
close the stomach.” This quote is often
attributed to the Roman author Pliny the
Elder. The Romans were of course happy to
follow this rule of thumb. But is there any
truth to it? Cheese contains a great deal of
protein and therefore makes you feel full
quickly. What’s more, the fat is converted into
fatty acids in the small intestine. These in turn
stimulate the stomach to produce hormones
that close off the stomach wall. So, as it turns
out, the Romans were right.
You catch mice with cheese
A misconception. Mice love sweets.
Edible gold
Credito Emiliano, an Italian bank, accepts
Parmesan as collateral for loans. More than
400,000 cheeses are stored in the bank’s safe.
Who invented it?
There are many myths surrounding the origin
of cheese. One legend says that priests in
Mesopotamia offered milk to the gods. After
a few days in the sun, it turned into sour milk
cheese that tasted so good that the priests
decided it was worth it to commit a sin and
eat it. Or was it Stone Age people who found
fermented mother’s milk in a calf’s stomach
and thus discovered the principle of milk
coagulation? It could also have been shepherds
who stored milk in sheep’s stomachs, where it
then came into contact with the rennet and
coagulated... We no longer have any real proof
of the origin of cheese. But all the stories have
one thing in common: the discovery of cheese
was love at first bite.
Is cheese a drug?
Cow’s milk contains casomorphins. This
chemical ensures that calves bond with their
mothers and helps to calm them. The casomorphins
are much more concentrated in
cheese than in milk. In humans, this results in
a slight buzz: when we eat cheese, our blood
pressure drops and a feeling of relaxation sets
in. More cheese, please!
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Prättigauer
Alp Spektakel
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herdswomen and men are given a big and
colourful welcome, and the successful Alpine
grazing season is celebrated in many places
with a festival, music and dancing.
One of the biggest festivals is the Prättigauer
Alp Spektakel in Küblis and Seewis. For four
days, the popular event with its slogan “echt.
original. urchig.”, which can be roughly
translated to “genuine. original. earthy.”, offers
a splendid programme. It all kicks off with
a cosy dinner with plenty of entertainment.
Over the following days, the event hosts the
largest Alpine cheese and speciality market in
Graubunden, an Alpine cheese auction, a
church service with yodelling, a large tent
festival, and a lively (and boozy) brunch. In
addition, the most beautiful Alpine queen, the
most beautiful cow and the most magnificent
Alpine beard are crowned. The event is
rounded out by plenty of live music and a
children’s parade. www.alpspektakel.ch
Alpine processions are some of
Switzerland’s liveliest traditions.
The Prättigauer Alp Spektakel
has become a very popular event.
Get to know your
Alpine cow
Scan the QR code and find our which cow
your restaurant is sponsoring and which
cow is still looking for a sponsor.
When the fog starts to climb up sides of the
mountains and autumn heralds the end of the
Alpine grazing season, the cows, sheep and
goats leave the Alpine pastures of the Prättigau.
The animals return to the valleys and move
into their stables where they will spend the
winter.
For this trip down the mountain, referred to as
the Alpabzug, Alpabtrieb or Alpfahrt, the
cows are adorned with Tschäppel (floral
headdresses) and they carry large Plumpä
(bells) that can be heard from afar. When they
arrive in the village, the animals and the
Wieka the cow, Eldora AG,
agta top restaurant
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Prättigau wedding soup
Ingredients
• 40 g butter
• 80 g onions, chopped
• 1/2 leek, sliced
• 100 g celery root
• 2 carrots
• 800 ml vegetable bouillon
• 200 ml heavy cream
• Salt, pepper
• 15 g chives, finely chopped
• 250 g grated Alpine cheese
• Rye bread
Preparation
Chop the celery and carrots into small
pieces. Heat the butter in a pan and sauté
the onions until translucent. Add the
carrots and celery and sauté for another
10 minutes. Add the leek and bouillon.
Simmer for about 20 minutes. Stir in the
cream and mix in the grated cheese
shortly before serving. Season with salt
and pepper, garnish with chives and
serve with good rye bread. Top it off
with some crispy bacon.
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Our commitment,
your enjoyment
Seasonal, local and fresh – that is Eldora’s philosophy
when it comes to purchasing food. Because a kitchen
is only as good as the ingredients it uses.
Whether vegetables, herbs or cheese, whether
meat, fish or potatoes: we source all of our
ingredients and products from selected
producers. We cook with fresh, seasonal and
high-quality products from the region. This is
our passion and we are committed to it every
day.
The focus of our menu planning – similar to
that of our Alpine Cow Sponsorship
programme – is on ingredients and products
that are particularly characteristic of our
climate, our cultural landscapes and our waters.
We want to promote local products and
the versatility of their producers.
Stefan Warren is our culinary director. He is on
the lookout every day for special meats, vegetables
and forms of processing that are rooted
in Switzerland. With Eldora’s local purchasing
policy, we not only help to preserve the rural
cultural landscape, but also make an important
contribution to sustainability. Because buying
local also means shorter transport routes and
less packaging waste. Buying local also means
using products that are in season. After all,
fruit and vegetables that are wrested from the
earth at an unsuitable time of year require
greater use of all the necessary resources such
as water, air, soil and energy. Moreover,
produce from the region ripens more slowly
and can therefore develop a better flavour.
Tastier and better for the environment!
Our chefs are culinary designers. We deliberately
refrain from centralised menu planning,
thus enabling each restaurant to tailor the
menu to its guests and the regional products
from our food suppliers – in line with our
motto:
Culinary dream team
Top left: Eldora chefs, top right: Alpine farmer
Dorli Roffler. Bottom left: Stefan Warren,
Culinary and Operational Manager Eldora
German-speaking Switzerland, bottom right:
Christian Hürlimann, Director Eldora German-speaking
Switzerland.
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Eldora employees visit
our Alpine cows
Many of our restaurant teams have already visited
Dorli and her cows on Alp Valpun. A wonderful
opportunity to say thank you for the fine Alpine cheese
and to taste a bit of it right there on the spot.
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The Alpine cheese
arrives at our
restaurants
During our annual Alpine Cow promotion, we
spoil you with dishes that are perfectly matched
to the main ingredient – rich, flavourful Alpine
cheese. One thing is for sure: it will be both
hearty and heart warming. You can find some
of our recipes in this booklet.
If you would like to cook with some of Dorli’s
Alpine cheese for yourself, or just enjoy it with
some bread and a glass of wine, you can take
home a small or even a larger piece of the
cheese from your Eldora restaurant.
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See you next
summer on
the alp.
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Eldora AG
A1 M.O.V. E. Building
Bändliweg 20
8048 Zurich
T +41 (0)43 255 20 50
info.zuerich@eldora.ch
de.eldora.ch/en