Ramsau Culture

Alpine Pastures

Sennerin und Schüsselkas (Milkmaids and artisan cheese )

When the last snow has melted and the meadows of the alpine pastures turn lush green, the alpine summer begins in Berchtesgaden. The Bergsteigerdorf Ramsau has been shaped by grazing areas and alpine pastures for centuries, and until this day alpine farming is actively and traditionally practiced. Alpine farmland is one of the most species-rich cultural landscapes in all of Europe and has been inseparably linked to the farms in the valley since the 8th century. Through practices such as regular removal of unwanted vegetation and scrub, known as ‚Schwenden‘, and many other maintenance techniques, farmers maintain grazing areas that are abundant with habitats of animal and plant species. Cultural assets such as the surrounding landscape, the alpine huts themselves, the stone walls and fences around them, and the farming practices make each alpine pasture unique and contribute to the characteristic alpine landscape. However, alpine farming also requires great dedication and commitment as alpine huts are often located far away from the farms in the valley, and their preservation and maintenance requires a lot of manual labor and time.

Many of the alpine pastures are not only agricultural establishments but have also become popular excursion destinations due to their accessibility via hiking trails or cycling routes. In Ramsau, there is also the ‚Alm-Erlebnisweg‘ (Alpine Experience Trail), which connects the Mordaualm to the Moosenalm via the Lattenbergalm. In addition to unique mountain panoramic views and idyllic alpine meadows, there are several alpine huts that reward physical efforts with a typical ‘Brotzeit’ (Local bread, homemade cured meats and cheeses, condiments). One should definitely try the ‘Schüsselkas‘, a flavorful artisan cheese that is only found in Ramsau and its surroundings. Besides, hikers are often spoiled with various homemade cakes and beverages.

Once the alpine pastures have been grazed and the days become shorter and cooler, it is time to guide the animals back down to the valley. If no misfortune occurs during the alpine summer, the cows and calves are splendidly adorned with decorative ornaments known as ‘Fuikln‘ and ‘Latsch'n-Boschn’. Crafting a Fuikl requires a great deal of dexterity and patience, involving approximately 30 hours of work and 200 rosettes made from finely planed and dyed wood shavings. The lead cow, known as the ‘Kranzkuh‘, is distinguished by the largest bell and an exceptionally magnificent head decoration as it guides the animals down to the valley.