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Thursday, 29 September, 2011
Food Scout: Discovering a brand new alpine cheese
Food scout Amy Eber hikes high up Mount Bummere above Lenk in the Bernese Oberland to meet cheese makers Rosemarie von Kanel, Emil von Kanel, Käthi Buhler and Niklaus Buhler to see how their new cheese, Gletscherbach, is made. Gletscherbach cheese is combined at a ratio of two to one with locally produced Vacherin. Wine is added and it is packaged and sold as ready-made fondue. All the consumer has to do is stir while slowly heating it up:
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