Alpine cheese (8/39)

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The milk (already partly separated into curds and whey) is heated up on the open wood fire in the copper cauldron to its top temperature while being stirred by a electrical mixer. ..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.
The milk (already partly separated into curds and whey) is heated up on the open wood fire in the copper cauldron to its top temperature while being stirred by a electrical mixer. ..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_100m.jpg
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