Switzerland Train Travels - Uncornered Market
Le Chalet Bio Cheese in its Making - Chateau d'Oex, Switzerland

Le Chalet Bio Cheese in its Making - Chateau d'Oex, Switzerland

First stages of the Le Chalet Bio cheese process, fitting the curdled milk into a mold. It will be pressed for 24 hours and then covered in brine and then dried for 6-12 months. We tried the final product - delicious! Chateau d'Oex, Switzerland.