After Mr. Zimmerman strained out the curds from the huge copper pot, he put them in a draining box lined with cheese cloth. The box had a sloping lip on the front for the whey to drain in a pail. He then scooped out some whey to pour on top of the curds in the … Continue reading
We were delighted to be able to see a demonstration of how cheese has been made for centuries using traditional equipment. I had never seen a wood burning oven like this and was so curious how the huge copper pot would be lifted on top of the burner. Arnold Zimmerman was the Swiss man who … Continue reading
The museum next to the Appenzeller Cheese Factory was spectacular. It was so wonderful to see these antiques in the actual setting as they would have been used. Butter molds.Butter churn. Milking stool. Cheese molds.
We traveled to an Appenzeller cheese factory which had a showroom and glass observatories to be able to watch the entire commercial cheese making process, and a guided tour. Appenzeller cheese was being made for 700 to 800 years and in 1942 a trademark was registered to be able to call the cheese Appenzeller. The … Continue reading
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