Visiting the Boden dairy
A Reportage by Gabi Vogt.
Sbrinz is our Parmesan: The extra hard one is suitable for culinary traditions and Italianita. For «Ofetori» and cheese slices as well as for pizza, pasta and risotto. Visiting the farmer and Swiss Tavolata host Bernadette Odermatt and Sepp Bircher, Sbrinz Käser im Boden.