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Thursday, 2 June 2011
Watch Emmental cheese being made into 95kg wheels and taste it at the Emmentaler Schaukäserei in Affoltern. Short videos explain the modern production process and how Emmental gets its famous holes, while cheese-making as it was done in the 18th century happens once a day over an open fire in the 18th-century herdsman’s cottage. The dairy processes 6 million litres of milk a year, brought each morning at 6am or 7am by farmers in the surrounding area. In summer try your hand at cheese rolling – yes, just that.