Here, the Gisler family, consisting of Mirjam, Daniel and their two children Levin and Mayla, spend three months every summer away from everyday life – with animals, guests and a lot of heart and soul.

The alpine summer begins in Selez at 1,800 meters, where the milk is processed into valuable cheese during the first three weeks.

While Daniel takes great care of the cattle – milking, haying, bringing in winter fodder

Visitors experience very special moments of enjoyment here: While the sun slowly sets behind the Rophaien and Diepen,

Since 2013, the Gisler family (already in the 3rd generation) has been heading to the Alp every year from mid-June to the beginning of September.

From the beginning of July, the cattle are driven to the Schön Chulm – around 30 cows and 20 cattle spend their days here on the lush meadows full of alpine herbs.

– Mirjam is responsible for cheese production and care. She devotes several hours a day to the cheese, which is served directly in the small Alpine restaurant Schönchulm.

Enjoy a hearty fondue or a freshly prepared cheese platter – accompanied by fresh Alpine air and genuine hut charm.