Richetlipass from Elm to Linthal was challenging because we encountered snow once again the last hour before each of two passes we crossed. The second, higher Richetlipass wouldn’t have been a problem except we were only the second folks to cross since the latest snow storms. There were just 8 to 10 inches of snow near the top, but as it was warming it was necessary to kick steps in the snow to bare dirt and gravel to keep your footing the last several hundred feet or so.

The backside was a bit steeper and we needed to sink our heels in first to avoid glissading down off the traversing switchbacks. All went well, just slow, focused and concentrating. Views when the clouds would part were spectacular. Looking down into our destination valley 7,000 feet below was similar to looking down from the Durango/Denver commuter flight over the Rockies.

Once we got below the snow level we took time for a quick lunch on one of the rocks mid-alp. Here we using the true definition of an alp, which is the high meadows leading up to rocky peaks. A Swiss farmer grazes his or her cattle on the alp, and makes alp cheese, which of course is from cows that feed on not just the alpine grasses but the flowers and varieties of plants that cling and grow on the slopes of the alp.

Long day with 3224′ ascent, 6569′ descent into the Linthal valley. Not quite Kev time, but our moving average matched that on the yellow Swiss hiking signs. Almost too tired to wash socks and clothes but we managed, especially when we found the hotel radiators were turned on and could dry things.