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Moléson-sur-Gruyères |
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A chalet
in the mountains and the making of the cheese
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During
the time I spent in Switzerland, I was with my friends Claude
and Cathérine, in their house in Villars-sur-Glâne,
Fribourg. they took me to many beautiful places and I learned
a lot about their culture. Claude's father, André, took
us to a chalet in the mountain next to the Moléson, to
watch the cheese making process. We had a typical breakfast and
I learned a lot about the history of the region and how they
make their delicious cheese.
With
my friends, I learned about the armaillis, the Fribourg herdsmen,
the Désalpe, a celebration at the end of September to
mark the descent of the herds from the mountain pastures, the
Bénichon, when the people of the Gruyère region
celebrate the end of the harvest and the return of the cows to
the plain after a period of six months in the mountain pastures
and many other cultural and historic facts about Fribourg. |
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Here
is the Moléson behind me. This picture was taken in a
small farm in the mountains where André, my friend Claude's
father, showed us the making of the cheese. |
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Here
is André and I. We woke up very early that morning to
be on time to see the making of the cheese.
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The making
of the cheese in a chalet in the Gruyère region. |
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In the chalet I went to with André
to see the making of the cheese. There is an interesting process
of boiling the milk at precise temperatures, then removing the
part that goes to the top and putting in a press to form the
cheese. Here you can see the caldron and the two men removing
the part of the milk that was on top. While they made the cheese,
they explained me the whole process. |
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Here
is where the cheese will be kept for some days. Of course they
had already some ready to eat, so I could taste it. I must say
that it's wonderful. I will never forget this
day. Living in big city like Rio, doing such things are extremely
rare and it is something that I really appreciate.
Merci
André ! Je me suis beaucoup ammusée et j'ai beaucoup
appris avec toi. |
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