Ask her why the cheese tastes like that and she'll talk about the grass. This is limestone country, the water vanishes underground, and what grows here is drier and wilder than anything in the valley below. It goes into the cows and comes back out in the cheese. Downstairs is the aging cellar: wheels on wooden boards, and the brine bath she has kept running with the same salt for over ten years. Then time with the animals, and time to ask her things. She lives up here May to September, up at five and finished at nine at night. She'll answer anything. Your guide is Pierre, who runs Swiss Local Adventures. You'll know who is picking you up before you get there. Daniela speaks Swiss German and someone translates, which tells you roughly how much of this was set up for visitors. Tuesdays and Thursdays, May through September. Eight travelers maximum, guaranteed. If the weather makes it unsafe we tell you early, and you get a full refund or another date.