The sheep lean in for their close-ups. Their spiralled horns twist free of curly mops of hair, which in turn flop down over big, imploring eyes. We’ve travelled by cogwheel train up to the Gornergrat from Zermatt with the express intention of ‘meeting’ them as they graze contentedly in their natural habitat more than 3000 metres above sea level. This quirky seasonal tourist attraction is made possible thanks to some nifty GPSequipped collars and the Valais blacknose - an ancient breed that originated right here in the Swiss Alps - are being more than obliging; it seems they love a selfie as much as any self-respecting quokka. Half an hour and countless photos later, we’ve all fallen for them.
The love affair doesn’t end there for my travel companions. We dine that evening in rustic surrounds at a traditional tavern, Restaurant Schaferstube, run by Tradition Julen - a local family business long led by principles of sustainability, animal welfare and mountain culture, and the breeders of these ovine beauties. Any pangs of guilt they feel tucking into a plate of speciality lamb soon abate as it reportedly melts in the mouth, high in Omega 3 fatty acids and distinct in taste due to the animals’ high alpine summering and grazing on the best wild herbs. In terms of minimising food miles and eating meat ethically, it doesn’t get better than this. But as a lifelong vegetarian, and with those sweet
