Wal-Lisa von Hof – that is the name of the cow from the Valais that will produce cheese for the Walliserhof Grand-Hotel & Spa in Saas-Fee from June. The idea arose from the Walliserhof’s thought that although there are countless beautiful Eringer cows in the region, there are not enough dairy cows and above all no really good cheese from their own production.

The cheese made from Wal-Lisa von Hof’s milk is produced directly on the alp by local cheesemakers using new, innovative recipes. In addition to the dairy cows, the farm’s own trout are farmed on a mountain lake in summer – it doesn’t get any fresher or more regional than that!

The concept will be tested in the summer of 2021 and further developed depending on the outcome. The Walliserhof has already developed ideas for its own honey and a herb garden. We look forward to an update in autumn on the success of the project, and will share the results & learnings from Walliserhof with the booster community here. We are excited!

Especially in car-free Saas-Fee with an additional costly procurement of goods, regional & sustainable production is an important step towards a sustainable future. On the one hand for the guests, who appreciate authentic food with a good story, and on the other hand for the environment, which can be used in the long term through short transport routes and holistic, ecological production. If you already have experience with this topic, we would be happy to hear from you and exchange ideas: hospitalitybooster@hotelleriesuisse.ch!