Two blokes with large beers at Bergrestaurant hotel, Alpenrosli

A medium walk became lengthy as we extended it and staggered up to 1650 metres in over eight hours on the hills. Glorious weather and beautiful scenery.

Beer and cake here more than made up for sore feet. Beer back at "home" also helped soothe the joints.

All around, people are cutting meadow grass, turning it, drying it and storing it as winter fodder for their cows who are currently (it's August) guzzling the long grass of the high pastures.

Transhumance continues here just as it did in my geography text book, moving the cattle up the mountain to make the most of the high grass while the grass in the valley recovers. And the barns prove a valuable place for the sons and daughters of the farm to discover their responsibilities and to grow up ...

Meanwhile we prepare a real Swiss Fondue.
Specialist note: stir the fondue in a zig zag pattern, not in circles, as it avoids the cheese balling up.
Non-specialist note: in Switzerland you can buy a ready-grated mix of Gruyere and Emmental in most supermarkets. Saves on grating your knuckles ....