Interlaken Farm Tour Swiss Breakfast and Cheese Making
Above Lake Thun, Daniela is making cheese this morning whether you come or not. You just get to be there. She has been awake since five. You walk her farm with her, past the cows, pigs, sheep, hens, rabbits and guinea pigs, then sit down to breakfast off her own land: butter she churned, eggs from her hens, her cheeses from a few months to over a year, cured bacon, bread, jam, fruit, coffee. Raw milk from that morning if you want it. Then she makes her batch of the day and you watch. Copper cauldron, curd, press. She explains it while her hands keep working and answers anything you ask. Nobody hands you an apron, because the moment a visitor makes the cheese it stops being real. Then the aging cellar, and time with the animals. We leave Interlaken at 8am and drive over Beatenberg into the Justistal: no through road, no cable car, nothing for sale. The van parks at the farm, so there is no walking on this tour at all. Back by noon, eight travelers maximum.
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