About the Alpage d'Erra

Located in the charming commune of Liddes, the Erra mountain pasture offers an exceptional landscape. Samuel Pierroz, who produces goat's milk for our cheese dairy, carries on the tradition of taking his herd to the mountain pasture in mid-June and bringing them back to his farm in Liddes in early September.

Why do the animals go to the mountain pastures?

The practice of taking animals up to the mountain pastures, or inalpe, is deeply rooted in the traditions of Alpine regions such as Switzerland, France and Italy. For many extensive livestock farms, the seasonal move to the mountain pastures is essential. The quality of pastures at altitude during the summer season is superior to that on the plains, so the decision is a strategic one.

Alpine pastures offer a variety of pastures rich in fresh grasses, wild plants and other vegetation, creating an environment conducive to animal health. This abundance of food is reflected positively in the quality of the milk and meat produced. Altitude has a significant impact on cheese flavours. At lower altitudes, the flavours are often more focused on the lactic side of the product. Conversely, at higher altitudes, cheeses tend to develop subtle floral aromas.

The milder weather conditions at altitude, characterised by cooler summers, protect the animals from the excessive heat of the plains. By taking advantage of most of the pastures during the summer season, alpine pastures optimise the use of grass that would otherwise remain unexploited. This efficient approach is part of a responsible approach to managing natural resources, promoting the self-sufficiency of herds without excessive human intervention. It is also a practice in line with the principles of extensive agriculture.