Utterly or Udderly?

I came back to Switzerland a long, long time ago, but it’s really my sister who loves cows.

I love the mountains, the lakes, the folklore (including cows), the paper cutting and in general most everything – so much so that I actually took the nationality.

But cows, they are something typical and somehow sacred to Swiss folklore. So many things from cows, including the cheeses for the national dishes of fondue or raclette, never mind the very-sought-after Gruyères cheese.

Once a year there is an exhibition “Swissexpo” concerning only cows. For the past 17 years it was held in Lausanne, but due to the obsolescence of the exhibition grounds there and the lack of good access, this year the International (yes, there were some 200 cows from outside of Switzerland!) fair for cows “Swissexpo” was held in Geneva.

I saw all 1’000 cows, admired them being groomed for show and duly noted all the agricultural supplies, equipment, etc. on show.  German seemed to be the main language and interestingly enough there were as many young women taking care of them as young men. I noticed that the girls seemed to work slightly harder as well so it will be interesting to see in a few years time a farm or group of cows owned and cared for only by women.

Although I didn’t take too many pictures, there were many a scene that I wouldn’t have thought of, not being a farmer myself: the dash to put a pail under the tail anytime a cow decided to produce a leak or more; the forking over of fresh hay constantly; the attention given to hair cutting (or whatever one calls it if it is an animal – not shearing as they weren’t taking all the hair off), the waxing of the udders to make them stand out more, the precise braiding or fancy cutting of the tails, etc. Truly a fascinating industry when seen close up.

One also forgets that on top of nature’s “calls” that the milk cows need to be milked.

udderly attached

 And of course there were specimens of the next generation to admire.

All in all a few hours well spent!

utterly adorable

One of the reasons…

I love where I live: the seasons.
Spring is a great new beginning, summer is wonderful as long as one can get either
to the mountains or the beach for coolness. Fall is my favorite, but winter needs to also
be winter. 

This past weekend we finally got snow.

Corsier - looking towards the lake Friday night

Details of the above

Sunset in the alps Saturday

Early morning sun on the alps

The cows with extra thick pelts

Peek-a-boo with the alps

A « désalpe » or…

When the cows leave the summer pastures in the alps.

And when I say « real » I mean a local one with a sum total of eight cows, not one with thousands of attendees. It was held up the valley from me in a place called the lower valley « Van d’en bas » and including putting the cows into a pasture and seeing if any of them were going to have a battle.

In Switzerland one of the main races of cows are those from the Hérens valley and every year in the fall they hold « fights » in between the « queens ». It is a natural instinct and there are very rarely injuries : this lot didn’t seem to be much motivated.

It was possible to buy cow bells and the usual food items of wines, raclette (melted cheese with potatoes, pickles and pickled onions), coffee etc. to be eaten on the spot. My big purchase was a slice of cheese made in the alps. 

Next to the chalet where the eating was held there was also an enclosure of goats.

Nice, laid back day – I also visited the falls where they do some Canyon adventures.

Seasons, walks and pastures

Yesterday I was bemoaning the fact that when the local forestry department decided to cut down some trees they didn’t bother to check and see what had happened to the paths in the woods below said trees. I only was able to continue my normal way as I had known that part of the woods and was able to climb under, over and around the obstacles.

Today I simply took another path.

It is to my way of thinking the best time of the year to be out and about: the fall colors are gorgeous thanks to all that awful heat and dry that we had this summer (glad to see that there was at least something positive to come out of all the days and nights that we could hardly move or even rest well).

The cows are back from the high pastures and one of my favorite fields is full of a mixture of yaks and various-colored cows – all still with their bells ringing at every movement.

part of the group at Planajeur

Imagine a yak that looks like a skunk!

Yes?

I'll keep one eye on you

Pose? Me?

even a couple of more classical cows inhabit the field

Then there is the local specialty – the “Brisolée”: roasted chestnuts, various cheeses, mountain ham, the compact dark rye bread and for dessert squares of apple tart – the entire thing washed down with cider. One continues to enjoy it in one’s dreams thereafter (and believe me after that meal I defy anyone not to need a nap!).

Coming out of the mountains…

The cows that is.

Part of fall in the mountains of Switzerland is the return of the cows from their high summer pastures to the valley. Many of these have become popular tourist attractions, so much so in fact that sometimes one forgets the original purpose of bringing the cows down to safer climes.

In the smaller villages there is not much – it is simply as it was since ancient times.

The family that pastures the cows at Emaney, Valais brought their troop down a few days ago: there are still traces on the street of their passage.

A walk in the woods: take two

Fingers of fog and blankets of mist shrouded my

solitary walk in the woods.

The rhythm of my steps measured by the

twit and tweeter of the smaller birds;

punctuated only by the odd cow bell marking

the minutes.

Cows and sisters

Breakfast with the cows or

Easter in the Swiss alps

OK the little village where I rent for the six “summer” months of the year is not very high (1’100 meters) and is on the back side of the middle chain of “alps”, still it is the Swiss mountains and a lovely spot to rest and relax.

This stay was no exception (o.k. we won’t talk about the printer problems nor the hours spent updating the client’s data base at least today I am free all day).

And the weather was also no exception. Arrived in the Spring to blue skies and many trees in bloom or starting to unfurl their leaves: Good Friday remained just that – good; yesterday though we enjoyed (???) winter with snow flurries and 0°C temperatures – my walk was bundled up; today – Easter Sunday – the sun dawned to early spring (fresh but sunny).  The French have a saying: in April don’t take off a stitch (en avril n’ôte pas un fil) and in May, do what you may (en Mai fait ce qu’il te plait), in May do what you want.

 

Started the morning fully rested (that’s once in a row) and decided to enjoy the cows with my breakfast. No that doesn’t mean bacon, nor did it mean picnicking in the prairie (too early and cold for the real cows to be out of their barns), but simply using my “cow” mug – one which I had bought several years ago with the intention of memorizing all 26 Swiss cantons (states). Gives flavor to the spot.

This day’s checklist:

• Get up: was successful, ✔
• Breakfast: with the cows and since it’s Easter Sunday allowed myself the delicious, but without any redeeming nutritional value, white bread from the restaurant next door (many mountain restaurants have what are known as “bread deposit” rights – instead of having to go down to the next village for bread, the bakers bring a small amount of bread to the local “deposit”) along with the Sunday paper (not the L.A. nor the New York Times, but certainly adequate compared to the normal week’s editions). ✔

 
 

 
 
 
 
 
 
 
 
 
 
 

 
  
 
 
 
 
 
 
 

• Quick walk in the forest: ✔

 
 
 
 
 
 
 
 
 
 
 

• Shower and dress for the day: ✔
• Pack and clean (minimally – after all I’m the one who will return): ✔
• Off for lunch with friends at the tip of the lake: ✔
• Lovely lunch with friends ✔

 
 

 
 





 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

• Leisurely drive home ✔
• Wonderful, wonderful day ✔✔