There are days where you wake up and things go way beyond anything you’ve ever expected.
It’s 6am in the Swiss Alps and as the sun barely touches the 4000 meters summit across the valley and we find ourselves well on our way to the Alpage du Tronc. An alpage is a high altitude mountain cow estate where the cows stay during the warm month of summer. Because of its remote location, the cows are milked on site and along that, every produce made from that milk is manufactured there.
We arrived just after 7am and we were welcomed by Gregory, the cheese monger of the Alpage. The cows were just milked and the precious white liquid was poured in the massive copper bowl for cheese making. The 300 liters of milk took a little while to warm up, and Gregory was kind enough to offer us a coffee, but not any kind of coffee. He poured an hefty amount of Abricotine (apricot spirit) in the coffees in a very natural way. I have to say that I never had such a strong coffee at 7am. But you know what? The temperature was about 6 degrees (in the middle of August!) and the warmth brought by the alcohol was surprisingly welcome.
I could write a whole novel on the next few hours we’ve spent making the cheese, but instead, I came up with a little 21 minutes movie essay where I made voice over comments, but before you watch it, please know that I am not (at all) a trained voice-over person, so I really sound very funny trying to match the movie with a few hiccups along the way – but at the end of the day, the cheese was made! :-)