Yesterday we visited the local cheese factory that produces Emmentaler – typical cheese coming from this region. We were lucky that we came just before they began the process of removing the cheese through a plate sieve from the bottom of the stainless steel tub…
Since the sieve with cheese weighs about 120 kilograms, it must be tied to the hook, which is fixed to a kind of mini crane. Then is the mass transported into the typically round cheese mold.
The cheese mass has to be properly wrung out.
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There is possible to see not only how cheese making looks in the present, but how it looked in the 18th century and during the 20th century.
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| Cheese “factory” from 1750 |
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Update:
Since I wrote this post about a year and a half ago, we visited a cheese factory in Affoltern about eight times. It is a grateful place where we take our visits, and this is for several reasons:
1. it is one of the few tourist destinations where there is no entrance fee (if you do not want to pay 5 francs for half-hour cheese tasting, or 8 francs for making your own cheese)
2. only the journey itself is an experience (whether you drive or you make an hour walk downhill Lueg), green hills of the Emmental are simply wonderful.
3. your kids will enjoy it here – there’s a new cheese-themed playground
4. in good weather, there is a beautiful view of the Alps
1. it is one of the few tourist destinations where there is no entrance fee (if you do not want to pay 5 francs for half-hour cheese tasting, or 8 francs for making your own cheese)
2. only the journey itself is an experience (whether you drive or you make an hour walk downhill Lueg), green hills of the Emmental are simply wonderful.
3. your kids will enjoy it here – there’s a new cheese-themed playground
4. in good weather, there is a beautiful view of the Alps
And what about you? Have you ever been to Emmental? What are your memories? Tell me in the comments!
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