The Curious Alchemy of Cheesemaking

”Milk’s leap into immortality” ​ — Clifton Fadiman

The ancient Swiss Alps method of cheesemaking required 100 days of manual labor. The summer, so hot in the valley, was the perfect season to take the herds into the mountains. There was plentiful wildflowers, grasses, and herbs to forage. The cheesemaker could work with the herd to capture the nutrients of the season…