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The large Alp cheeses and smaller Mutchlies maturing in the cheese house. They have to be turned daily...Cowherd and cheesemaker spends 100 days in the summer, high up in the mountains, tending cows and pigs and making cheese at Balisalp and Käserstatt near Meiringen, Switzerland.
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The large Alp cheeses and smaller Mutchlies maturing in the cheese house. They have to be turned daily...Cowherd and cheesemaker spends 100 days in the summer, high up in the mountains, tending cows and pigs and making cheese at Balisalp and Käserstatt near Meiringen, Switzerland.
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