It all begins with an idea to go hiking to see one of Switzerlands oldest Alpine forests. The central area of the forest is intact, and some of the spruce trees are over 500 years old. They survived earlier periods of intensive forest exploitation because they were so difficult to reach.

On the Alp, during a walk to visit a collection of different cheesemakers located in this protected area, we saw the largest virgin spruce forest in the Alps. I was also very pleased to see so many goats outside grazing in this beautiful environment in the mountains. There were many opportunities to buy goat and cows milk cheeses directly from the farmers in their chalets. On the journey home my backpack was filled with raw milk goats cheese - some from this season and some made in the previous summer of 2019.

The area for cheesemaking in these small mountain chalets is often about the size of a kitchen. The vats are small, heated by an enclosed fire underneath, and hanging above is the equipment needed in the cheesemaking process. Through a door adjacent to the kitchen is a small room for maturing with very limited natural light coming from a tiny skylight. Here at the chalet you can buy cheese to take with you, but also you may sit outside in the sun and have some mountain food prepared by the owners. Abundant servings of cheese and dried meat are served alongside meringues with cream from the morning’s milking, accompanied by a coffee with a generous shot of Kirsch - topped off with……..more cream.

Contributor

Rachael Sills