Off we go to a small family dairy farm to get a little up close and personal with the main ingredient of Swiss cheese: milk.
It was a sweet and way too up close experience.
This was followed by going to a local cheese producer where we not only see where and how cheese gets made, but we get to make our own cheese.
How awesome is that!
And we get to take it home. Not sure where we can fit in 5 pounds of cheese in those suitcases!
And they have a definite aroma.
Definite.
The abbey next door where the nuns live.A true Swiss farmVealerI like cow butts and I can not lie. You other brothers can’t deny.Baby was born that morningShe ruled this farm and owned the tourOur cheese making guide FrancescaDrinking whey. Tastes like drinkable yoghurt.Our cheese making faux-chaletThe milk was boiled prior to our arrival.Pieter cutting the milk with a curd harpDressed for the factory tour while our curds get cut some moreSeeing how cheese gets madeThe storage smelled so goodKenn couching the curdsIn the form it goes to drainSampling while we wait for it to drainCheese is done drainingIris showing the result after we formed the small wheels.What our cheese will end up, and what we left withCheese fondue for dinner.
