The day at "Alp Calfeisen" starts with heating up the huge cheese vat.
Cheese is still made by hand here according to a traditional method with milk from healthy cows grazing on high pastures.

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Dairyman Andreas Itten takes us through the refined art of cheesemaking: turning milk into wheels of cheese, keeping the cheese at its prime until it arrives on the shop shelves, and then how alpine butter is made.

An excerpt from "Healthy Cows"
produced by NZZ Format