Model cheese dairy

Since 1st August 2003 the model cheese dairy has travelled to the remotest parts of Switzerland. Mr. René Gruber manufactures cheese traditionally.

The cheese maker cuts the curds, and the fines thus obtained are separated from the liquid residue, or whey. The mass is then slowly stirred for 30 minutes.

In order for the cheese to be homogenous the cheese maker turns it over 3 times at regular intervals. At the end the cheeses are soaked in brine for approximately two hours.

Interested onlookers watch the process of cheese production as at the Carrefour store in Heimberg.