Alpine cheese (22/39)

< Prev Next >
Making Zigger (a form of curd cheese) from the remaining whey...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.
Making Zigger (a form of curd cheese) from the remaining whey...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.
Filename: 17767_443.jpg
Copyright