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Cowherd and cheesemaker moving some of the Alp cheeses maturing in the cheese house. They have to be turned daily. He 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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Cowherd and cheesemaker moving some of the Alp cheeses maturing in the cheese house. They have to be turned daily. He 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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