Dealing with fresh, raw milk is a very delicate business, and the production process from the milking of the cows to the cheese needs to be rapid. In the valley of the emmental, the farmers bring their milk to the dairy twice a day, immediately after milking. Tradition is highly valued in the art of cheese making, and in this region the farmers transport the full milk cans with the help of tractors, horses or even a dog. It takes careful handling to ensure that the milk is still warm from the cow when the cheese fabrication process begins.

As the cheese is formed, great patience is necessary – haste makes waste! The cheese is placed into a cellar according to its needs for maturation, whilst being handled and nurtured every morning with the care it deserves by the artisan himself. The art of caseation expresses itself particularly in the process of affinage. After days, months or even years the cheese is taken out of the cellar and can be tasted by the daughters and sons of the artisan… and you!