@switzerland_cheese: Teamwork is the order of the day here! 🤝 The curd is lifted out of the cheese vat using a cloth and a curved implement known locally as a “Bögli” before being placed in a typical cheese mould referred to as a “Järb” and subsequently kneaded in. The most important thing is to lose as little of the curd as possible. This means that the cloth is always pulled twice. The less curd residue that remains in the cloth the second time, the better the cheesemaker has done their work. 🧀✨ #cheesetok #swisscheese #switzerland #cheese