Here is our lovely team in Luzern at a cheese factory in Schwyz, Switzerland. It's a beautiful high quality immaculate place with a little historic cheese hut from 1859 inside for tourists to see. That's where we got to work making cheese.
Here is our salty tour guide. He's a Swiss farmer who is quite, um, passionate about cheese. Most of our 3 hours with him were spent trying to 1) figure out what the hell he was saying, and 2) pretend we were someplace else when he made one of his (many) dirty jokes. Here he is showing us how to stir the milk over the fire to get the curds to form. This copper cauldron is 200 years old. Obviously, they make their cheese in modern machinery when not courting the tourists.
Once the curds are ready, you wrap cheesecloth around a piece of metal and literally scoop it out like it's in a fish net. Then you put the bag of cheese in a box and press it. 3 months from now - voila - we'll have 16 individual cheeses of 1 kilo each to enjoy!
