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Scooping up the curd from the cauldron and lifting it with the ceiling trackway pully system...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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Scooping up the curd from the cauldron and lifting it with the ceiling trackway pully system...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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