Alpine cheese (12/39)

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Skimming the curds from the bottom of the cauldron using a large piece of cheese cloth and a length of sprung steel...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.
Skimming the curds from the bottom of the cauldron using a large piece of cheese cloth and a length of sprung steel...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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