This is the long overdue premier posting of my Swiss Alp cheese making experience. I’ve been here over three weeks now and cannot even begin to describe what it is like. My plan is to post an entry every couple of weeks about something specific in my expereince. Things like the landscape, the cheese, the cows, and the people. To begin, though, I’ll give a general intro to where I’m at. The place is Handegg Switzerland which is close to the massive village of Guttannen boasting an incredible 351 people. This is situated within the Canton (swiss provinces) of Bern and more specically Berner Oberland, Haslital area. We are located on a major mountain pass called the Grimsel pass pretty much in the heart of the alps. I basically live in the cheese house or Kaserri
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