Documentary photography series about traditional production of cheese, like it is done in hundreds of mountain huts all over the alps.
In huge cauldrons, the fresh raw milk is heated over log-fire and continually stirred until perfect temperature and consistency are reached. The thickened mass is then cut small with a so-called cheese harp, taken out with a cloth, filled in round forms and pressed into the classic cheese shape. These cheese wheels are then stored, where they get turned and rubbed regularly.
During the alpine summer, the whole process is done daily starting before sunrise and – with taking care of the cows and milking – ends after the sun has set.