B eyond turning milk into cheese on the valley floor during winter, cheese making assumes an important role during the summer as well; breeders herd the cattle from the bottom of the valley to Alpine pastures at altitudes between 1,500 to 2,500 meters above sea-level. Here, the natural compliment to valley animal husbandry is apparent as the grazing cattle above leave breeders free to concentrate on hay production on the valley floor. This most ancient tradition provides for the hay necessary to feed the animals during winter. Every Alpine pasture is multi-tiered, with stations at different altitudes. The cattle graze starting at the lowest station where grass begins growing earlier, and gradually climb to higher elevations.