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  7. The Cheesemakers Of Jaman

The Cheesemakers of Jaman

by Edan Cohen (United States of America)

Switzerland

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Miles above Montreux, Switzerland, nestled in The Alps, lies the microscopic outpost of Jaman, home to a few chalets, hundreds of cows, and an old cheese shop.
Miles above Montreux, Switzerland, nestled in The Alps, lies the microscopic outpost of Jaman, home to a few chalets, hundreds of cows, and an old cheese shop.
Eschewing most modern technology, the fromagerie chooses to boil their old fashioned way, over an open fire.
Eschewing most modern technology, the fromagerie chooses to boil their old fashioned way, over an open fire.
The milk boils for hours in these massive cauldrons, which have been used for decades to help make the local Gruyere.
The milk boils for hours in these massive cauldrons, which have been used for decades to help make the local Gruyere.
This load of curds will become an edible wheel of Gruyere cheese in approximately 16 months..
This load of curds will become an edible wheel of Gruyere cheese in approximately 16 months..
This physically demanding process happens every morning from late Spring to Autumn. Julien’s family have been making the local Cheesemakers for decades.
This physically demanding process happens every morning from late Spring to Autumn. Julien’s family have been making the local Cheesemakers for decades.

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