Happy cows, goats and sheep also make the cheese that we serve at Hotel ALFA. And it comes directly from the Alpe. Around Leukerbad there is high alpine dairy farming and livestock farming in the summer months. This not only shapes the beautiful landscape, but also ensures that unmistakable, delicious cheeses land directly on your table. We obtain our cheese almost exclusively from Spittelmatten Alpe, Majing Alpe and Flüealpe. The Mutschlis look beautiful when you arrive directly from the Alpe in our kitchen. And they are delicious, the small, semi-hard cheese loaves that we serve you on our rich breakfast buffet, for example.
Another highlight is the unmistakable Hobelkäse. It is a full-fat, spicy alp cheese that has been stored for at least two years and is obtained from the untreated milk of cows that can graze freely on alpine pastures that have not been artificially fertilised. The Alpine herbs make the cows’ milk particularly spicy, and the Hobelkäse also contains a large proportion of polyunsaturated fatty acids. We use it to garnish our Carpaccio dried meat.
Valais dried meat is another speciality that we serve in the Hotel ALFA in various variations. What once served to survive in the long winter months is now an excellent treat. The mildly salted thigh pieces of Valais cattle are not pressed at all, if at all only once, and then air-dried for 5-16 weeks at 800 to 1000 metres. Sliced wafer-thin it belongs on the classic Valais plate, cut into fine strips we garnish our crispy baked Flammkuchen with it.