How to make Swiss Cheese

      Or Emmentaler, as they say it, though it isn't the same as Swiss cheese as it is common in America. Anyway, I did this a while ago and I have forgotten so much that I am only going by the names of my photos for clues, but this is the process, at least. This is in Madiswil, canton Bern, the village of Stephane Chapuisat's girlfriend.
Mixing (with my friends' daughters watching)

Forms       Pouring

Placing numbers

Applying label       Pressure

Salt water soak

Testing       Cleaning

Shaping       Aging

Aging       Tapping


Old cheese       Aging

Time to feast!      

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