Alpage and Raclette Imbrig

As soon as all the animals were up on Alp Imbrig, Ruedi Jordi started to make the first batches of Alpage and Raclette.

The milk is in.
The equipment is ready.
The filter system.
The smaller cauldron is used for raclette.
Ruedi works on the curd…
…until it is ready.
The curd is put into the molds…
The curd is pressed, here simply with rocks put on the lids.
The casein mark which guarantees traceability is put on.
Then an even harder work: a meticulous cleaning.
Margrit disinfects the table.
The very first batch.