Today we went to the cheese factory/museum in Appenzeller (http://en.wikipedia.org/wiki/Appenzeller_(cheese)) and we saw cheese being made in the traditional way like they did on the farms up in the Appenzeller alps back in the day...
Here, the cheese master is "cutting" the cheese in order to remove the most whey from the curd that has formed in the kettle
Here, the cheese master is using a cheese cloth to collect the curd from the bottom of the copper basin that he will make the cheese from
