{"id":24278,"date":"2015-10-27T09:51:51","date_gmt":"2015-10-27T13:51:51","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=24278"},"modified":"2015-10-27T09:51:51","modified_gmt":"2015-10-27T13:51:51","slug":"behind-the-scenes-of-swiss-cheesemaking","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/behind-the-scenes-of-swiss-cheesemaking\/","title":{"rendered":"Behind the Scenes of Swiss Cheesemaking"},"content":{"rendered":"

Cheese Expert Molly McDonough traipsed about Switzerland in search of the cows, people, and terroir that make Alpine cheeses so special for our Autumn 2015 issue<\/a>. She had more amazing photos than could fit in the pages of our magazine, so here are some cream-of-the-crop extras to sate your Swiss cravings until you can pick up a wedge or visit the country yourself! Don’t have an issue or a subscription? Buy one today!<\/a><\/p>\n

\n
\"An<\/a>

An alpage<\/i> in the Vaud region of Switzerland. Each summer, cows are brought up to high-altitude pastures such as this to graze on fresh mountain grasses and flowers.<\/p><\/div>\n

\"At<\/a>

At an alpage in the Fribourg region, cheesemaker Beat Piller and his father work together to cut and stir curds, which will be turned into wheels of Gruy\u00e8re Alpage.<\/p><\/div>\n

\"Breakfast<\/a>

Breakfast on the alpage: cheese, bread, coffee and the deliciously decadent cr\u00e8me double<\/i>, or double cream. This famous 45-50% butterfat cream, which hails from the region of Gruy\u00e8res, is best enjoyed slathered over a meringue and topped with berries.<\/p><\/div>\n

\"High-altitude<\/a>

High-altitude grasslands in Switzerland are famous for their rich and varied plant species, and the milk produced here is famous for reflecting herbal and floral flavors.<\/p><\/div>\n

\"In<\/a>

In the region of cr\u00e8me double<\/i>, wooden cuill\u00e8res \u00e0 cr\u00e8me<\/i>—“cream spoons”—are given as gifts at important events like weddings and births. The handmade carvings reflect the importance of wood as a material in these mountains and the meticulous craftsmanship that\u2019s made Switzerland famous.<\/p><\/div>\n

\"Beat<\/a>

Beat Piller and his mother work together to lift the curds from the copper vat, which is heated using a wood fire.<\/p><\/div>\n

\"Piller<\/a>

Piller distributes the curd into big wooden Gruy\u00e8re molds. The family produces only two wheels per day.<\/p><\/div>\n

\"Wheels<\/a>

Wheels of Gruy\u00e8re and Vacherin Fribourgeoise first age for a few days up on the alpage before they\u2019re brought down the mountain for further aging, usually by a professional affineur.<\/p><\/div>\n

\"The<\/a>

The quaint, laid-back village of Gruy\u00e8re is famous for its namesake cheese.<\/p><\/div>\n

\"Not<\/a>

Not all Gruy\u00e8re is made on the alpage; most wheels are produced in village dairies, which use the same traditional recipe but with more modern equipment.<\/p><\/div>\n

\"In<\/a>

In Switzerland, affinage is an art. Jacques Ecoffey of Fromagerie Pringy shows us how he taps the cheese; the sounds it makes help him to control each wheel\u2019s quality.<\/p><\/div>\n

\"Affineur<\/a>

Affineur Roland Sahli carefully ages wheels of Emmentaler at his cheese cave in Langnau. His company, Gourmino, is exporting some of the highest-quality wheels of the famous Swiss cheese to the US market.<\/p><\/div>\n

\"Switzerland\u2019s<\/a>

Switzerland\u2019s first AOP-certified cheese, L\u2019Etivaz can only be produced in summertime on the alpage, using heat from a wood fire.<\/p><\/div>\n

\"This<\/a>

This cheese cave owned by dairy company Emmi is built into the side of a hill in Moudon. Its 160,000 wheels of Gruyere are produced by different dairies throughout the region. A living product, each wheel needs to be treated with care.<\/p><\/div>\n

\"The<\/a>

The Valais region is famous for its Raclette cheese, traditionally produced using the milk of the native Herens or Eringer cow. Local pride in this stout, dark-colored breed is visible at the Raclette-producing village dairy of Eddy Baillifard in the Val de Bagnes.<\/p><\/div>\n

\"The<\/a>

The people of the Valais know that you don\u2019t need a fancy toaster to enjoy raclette, just a fire and a good rock to rest the cheese on while the surface gets melty and bubbly. Scrape the wheel onto a potato and a cornichon and call it the perfect dinner.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

A gorgeous photo essay on making your favorite Swiss cheeses on the alpage<\/p>\n","protected":false},"author":10,"featured_media":24355,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[13],"tags":[],"coauthors":[290],"class_list":["post-24278","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-photo-essay"],"acf":[],"yoast_head":"\nBehind the Scenes of Swiss Cheesemaking - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/behind-the-scenes-of-swiss-cheesemaking\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Behind the Scenes of Swiss Cheesemaking\" \/>\n<meta property=\"og:description\" content=\"A gorgeous photo essay on making your favorite Swiss cheeses on the alpage\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/behind-the-scenes-of-swiss-cheesemaking\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2015-10-27T13:51:51+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/10\/SwissSlideshow_ftr.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Molly McDonough\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Molly McDonough\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/behind-the-scenes-of-swiss-cheesemaking\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/behind-the-scenes-of-swiss-cheesemaking\/\",\"name\":\"Behind the Scenes of Swiss Cheesemaking - 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