Grüscher Älpli

“Good morning, put on your protective footwear and come in, we're about to start making cheese,” Adrian Werder, dairyman at Grüscher Älpli, greets me. It's still dark outside, but I could see a light at the end of the winding gravel road through the fog as I drove up to the alp. Milk was boiling in a large copper kettle and the high humidity immediately caused the camera lenses to fog up. I knelt down near the hot stove and hoped that my equipment would heat up quickly. With clear lenses I was ready in my new position, but suddenly there was no one here but me. I heard noises in the next room and followed them. Adrian Werder was cleaning the shelf for the fresh alpine butter and the whole room was freezing cold. “We have to stick to the schedule so that we can make it by the evening,” he said, focusing on the yellowish lump of butter. I wanted to record and understand the various work steps. In the evening, I sank into the wooden bed dead tired and was very impressed by the hard and varied work of these alpine farmers.