13: Moosegg and the journey of the Emmentaler
In the 18th century, herds of cows spent their summers in the Alps of the upper Emmental. They produced the coveted fat cheese and regarded the farmers in the valley contemptuously as slaves of the plaice. The latter, in turn, regarded the cows as work-shy vagabonds. In the 19th century, improved fodder cultivation finally made it possible to keep cattle in the valley all year round and produce cheese. As a result, the cows became contract cheesemakers in the valley or emigrated. They often set up their own cheese dairies abroad and thus competed with the Emmental producers at home. Follow the road towards Arni until you reach the Arni village cheese dairy, a typical Emmental cheese dairy.
13 - Hörversion (anklicken)