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Alpine cheese (6/39)

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Copper cauldron full of 400 litres of curdling milk, heating on the fire in the kitchen of the mountain chalet.? 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.
Copper cauldron full of 400 litres of curdling milk, heating on the fire in the kitchen of the mountain chalet.? 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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