Nothing new on the Alp Imbrig front for 2017. During the first week of June the Jordis will dislocate from their farm in Zaeziwil, Emmental, up to Alp Imbrig in the Entlebuch region (Canton Lucerne). Besides their son a family friend will again join them, together with their 28 Holstein cows, 30 cows from other farms, 10 calves and 8 goats. There, on the Schrattenfluh mountain, they will first produce small Mutschli and Raclette, then after a couple of weeks also Alpkäse.
For this, the fresh milk of the morning is added to the one of the evening before and heated over a wood fire. The cheese cultures are grown by Margrit, who besides this also is in charge of the house, the cooking as well as the restaurant. Rudolf makes and takes care of the cheese. The wheels weigh, depending on the season and amounts of milk, between 13 and 17 pounds.
Alp Imbrig is privatly owned and the Jordis take care of it for nine years. They used to accept the milk of other farmers during the summer but stopped in order to have more control over the milk and produce better cheeses. Their operation might be small and simple, the cheeses that come from it though are top notch. Alp Imbrig was the clear winner in a raclette contest at Lisa Albanese’s “Cheese Addiction” in Huntington Beach/CA in June 2017.