Natural History Trail Schächental

On the short ascent from the hotel to the mountain pass, we gradually warm up. There, we visit the chapel, where mass is still celebrated during the weeks when the alpine herders ascend Oberstafel. The ascent slowly leads us to our highest point, the Chammlialp. It is the highest cattle pasture in the Klausen area. In July and August, it is worthwhile to stop there, as the alpine herding family produces excellent alpine cheese with their animals on Oberstafel.

The descent towards Oberalp takes us through wonderful nature. Between the many rocks, the most beautiful alpine flowers bloom. At the same time, the great panoramic view captivates us. We take this section leisurely and make a stop at Griess.

Already in Oberalp, there is much to see again. The alpine cheese dairy museum shows how cheese was traditionally made in the alp. Right next door is the cozy farm women's lounge of Esther Kempf. She became popular after winning the 2012 competition on Swiss television "SF bi de Lüt - Landfrauenküche" with hearty alpine macaroni. She makes a tasty typical Urner alpine cheese that can also be obtained at the alp.

The descent then leads us to Niederalp, where cheese is also produced. From here, the path goes flat out to Alp Wannelen. There, a rustic alpine inn invites us to stay. Until we - usually reluctantly - leave the alpine world by cable car and gondola down to the valley. There, the post bus might already be waiting for us in the hamlet of Ribi to take us home.