Pian Cavallo
At 2,100 m above sea level, where milk becomes cheese and time slows right down
Alpe Pian Cavallo
For over fifty years, Alpe Pian Cavallo sat empty — no water, no way forward. In 1998, Ottavio took it on and laid a 2.5 km pipeline to a spring in the adjacent valley. The original stone barn still stands. The dairy is a converted container; the kitchen and sleeping quarters arrived by helicopter. It's not a luxury setup — but everything you need is there.
The original stone barn at Pian Cavallo
The herd on summer pasture
The Summer Season
Every summer, from mid-June to early September, our goats and horses move up to the alp at 2,100 metres. For the whole season, the mountain is theirs.
Cheesemaking at the Alp
Cheese is made directly at the alp — spring water from the pipeline, milk from the herd. Since 2018, milking is by machine.
The alpine dairy at Pian Cavallo
The yurt at Alpe Pian Cavallo
Staying at the Alp
The yurt sleeps up to six — wood and sheep's wool felt, a wood stove at the centre. Breakfast is from the farm: bread, cheese, apple juice, honey and blueberry jam. Since 2018, there's also an alpine hot tub: an old cheese cauldron heated by open fire.
Come and Find Us
The alp is accessible on foot only. Plan your route, check the cable car, and we'll see you up here.
Walking routes
From the Belvedere Restaurant at Brüsada (2,000 m, cable car top station)
30 minFrom Carì di Dentro — left of the ski slopes, toward Predelp
45 minFrom La Pineta Restaurant or Valle Predelp toward Carì 2000
1.5 hrsCable car
The Carì cable car typically runs from late July to mid-August. Check availability before you set off.
Check cable car schedule →Season
Open mid-June to early September
Buy cheese on-site
Formagelle, büscion and ricotta · mornings preferred · +41 79 506 78 02