So on April 29 we took a class field trip to the the Emmentaler Cheese Factory. We know this cheese in America as Swiss Cheese.
This was a really nice little tour of how this cheese is made. Now with all of the standers for milk. They now have to put an acid in the cheese to make the air bubbles, so there is holes in the cheese. Before this was a natural posses in making this type of cheese.
Each wheel of cheese is 100kg to 150kg can you big. the also get taller too because of making the air bubbles in side.
We also learned how to make cheese over all. how they heat it and separate it out the way and the curds. How they press all of the water out, and wash the rein with salt water. They will let a cheese age for about 4 months before the even test it to see if it passes standers.
To sell Emmentaler cheese as a first class cheese it has to pass a test that is based on a 20 point scale. If the cheese is between a 17 1/2 and 20 it is a first class cheese.
Then after leaning about this cheese, we got to taste it. The first one we tried was 4 months old. It was very mild and still a young cheese. The next one we tried was a year old, it tasted just like the Swiss cheese that we get back in the states. The last one we tried was 2 years old, it had a really strong taste, and I could really taste the salt in this one. I did not like the last one we tasted.
After that we went on a nice walking tour of the city of Burn. This is also the capital of Switzerland, if you did not know. We leaned all about the history of the city. Our tour guide did not like us very much because she only showed us about half of the city.
We saw the big clock, and the major church, and the old city gates and then the new old city gates. We saw the capital building. Then she is like I will tell you how to get back to the shopping street.
I did not shop but I did get STARBUCKS. It was really good, to get good coffee.
so that was my class field trip.
Till next time
Travel54s
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