A place for cows
A new passion. And our own cheese.
In 2014, the agriculture of Tradition Julen gained animal additions. When an important cattle farmer in Zermatt wanted to give up his animals, Paul Julen took notice. For him it was clear: agriculture belongs to the history and future of Zermatt – and the cows should keep their place.
Alongside the Original Braunvieh dairy cows, it was also particularly important to him to welcome Eringer cows into the barn.
«I still consider myself more shepherd than cattle farmer», says Paul Julen with a smile. But his enthusiasm for the cows can no longer be missed.
FROM COW TO CHEESE - A dairy of their own for Tradition Julen.
Today, Tradition Julen is going one step further: With its own dairy, the milk from our dairy cows is processed into cheese directly on site.
This creates a genuine cycle – from our own agriculture, through the milk, to the finished cheese. The cheese finds its way back into the businesses of Tradition Julen and is used, among other things, for the raclette in the Schäferstube.
Regional. Our own. And made with a lot of handwork.
ERINGER COWS - Strong. Robust. Original.
The famous Eringer cows are especially known for their cow fights and are deeply rooted in Valais tradition. They are also at home in the Aosta Valley in Italy and in Haute-Savoie in France.
Their exceptional robustness and their ability to move confidently in the mountains fascinate Paul Julen in particular.
Traits that connect them with his sheep – and that fit Zermatt's mountain world perfectly.
TWO BREEDS. ONE PASSION.
Alongside the dairy cows, the Eringer cows have long since found a firm place in the agriculture of Tradition Julen. Paul Julen remains true to his heart:
«I still consider myself more shepherd than cattle farmer.»
But when his cows stand in the open air on the Zermatt meadows, the joy is unmistakable. «Especially in the open air, they are incredibly beautiful to look at.»
Agriculture, craftsmanship and hospitality – from our own homeland, for our guests.
Special cheese
All the Julen cows together produce milk for 1.5 tonnes of mountain cheese, which enriches the breakfast buffets of the Tradition Julen Hotels every day. The milk from the winter months is processed into fine raclette cheese at the Horu Käserei in Zermatt. Guests enjoy this in the Schäferstube. «Our own raclette cheese goes down very well. No wonder: everything our animals eat is local. At 1600 metres above sea level, that means plenty of juicy herbs and flowers – that gives the cheese its very special note», smiles Paul Julen.
High up in the mountains, the cows are there from June to September. While the Brown Swiss and the Red Holstein are on the Alp with Roli Ammann's father, the Evolène graze, so to speak, on their own at the foot of the Matterhorn. They are extremely well suited to the mountains, robust and can move around in the mountains almost as well as sheep. They are very spirited and often combative among themselves. However, they are gentle and tame towards people.
Once a week, Paul Julen goes up to see his Evolène cows, bringing them salt and bread. He observes them in the wild, there where they – like the sheep too – are at their most beautiful to look at. These are the moments when the shepherd's heart beats unmistakably loudly for the cows too.
