Cow Milk, Hard, Raw
"If you really want to see how cheese was made centuries ago then visit Ruedi Foehn on Alp Draeckloch", said a sort of emotional Rolf Beeler. Indeed, Alp Draeckloch is an outstanding alpage cheese as well as relict of bygone times.
"You cannot imagine how tough it is to spend a summer up there", says Rolf. The cabin in the Central Swiss Alps has absolutely no comfort, no running water. Nevertheless Ruedi Foehn, the fifth generation cheese maker, spends the summer months up there. The cheese making is the same as 200 years ago, using a cauldron over a wood fire. To show his support Rolf Beeler voluntarely increased the amount he pays for the cheese. And still the reward does not cover the hard work and sacrifices.
INGREDIENTS: Raw cow milk, salt, rennet, cultures