Alpine cheese (7/39)

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Large open wood fire in the kitchen heats the couldron containing the milk, after the culture has been added. The first part of making cheese...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.
Large open wood fire in the kitchen heats the couldron containing the milk, after the culture has been added. The first part of making cheese...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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