How cheese has been made and shared in the Justistal for 300 years (Swiss Press Text 2013, by Therese Krähenbühl) - Swiss Press Award
Thuner Tagblatt/Berner Oberländer
Text
2013
Therese Krähenbühl
The article describes and explains how the summering of cows and the sharing of cheese have been preserved for hundreds of years and what history lies behind this tradition.
