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| feral trade swiss alps cheese |
| from Holzmatten commons Grindelwald, Switzerland | | Cheese from Grindelwald's Holzmatten ancient commons, a sunny alpine idyll facing the north face of the Eiger. The village cows pass the summer at 2200m eating particular mountain herbs, the horned cow variety research shows deliver the best milk. Formed daily into cheese at 1600m alpine hut by commoners channeling swiss engineering and 500 years of cheese making tradition, the cheese is over-summered at altitude then cellared on further down the mountain 1 year at 12 degrees C in the basement beneath self-built Grindelwald home of commoner/carpenter Peter Eggers, who runs his 5 cows on Holzmatten alp for the brief but vivid summer season.
ferally traded since: 14/09/14.
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| | FER-2014 | | Feral Trade Bristol, UK to Bearwood Pantry Birmingham, UK | | dispatched 10/10/14 delivered 25/10/14 |
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COURIER:
 Marianne Tiefenbach
kate rich
kate rich
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| TOTAL ROUTE:
Holzmatten commons-Bern station-Dampfzentrale-Geneva station-Bains des Pâquis-Geneva airport-London Gatwick airport-New Cross-Brockley Gardens-London Paddington station-Bristol Temple Meads station-Feral Trade-Bristol Temple Meads station-Sheffield Station-Access Space-Birmingham New Street station--Bearwood Pantry |
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| swiss alps cheese Feral Trade to Bearwood Pantry
1. 1.5KG cheese unpacked bearwood 2. swiss alps cheese delivered bearwood food festival birmingham |
| Shipping Facts |
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| FER-1991 import purchase & freight
| | 22 x swiss alps cheese 350g | gross | per 350g |
| cheese purchased from Peter Eggers and Marianne Tiefenbach for 5 CHF per 250g | £71.79 |
£3.26 |
| total | £71.79 | £3.26 |
| | Courier Report FER-2014 DISPATCHED: 10/10/14 DELIVERED: 25/10/14 kate rich caught cross-country train to sheffield for a 3 week economics residency at access space, weighed down with full suitcase feral goods and economics books. 1.5KG cheese for bearwood stored vacuum sealed in access space fridge while onward courier sought. |
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| onward transit of FER-1991 from Holzmatten commons arrived Feral Trade 2014-09-16 |
kate rich Met Marianne 10AM at Dampfzentrale for cheese delivery and chat which lead to a sudden invitation to Grindelwald that eve in order to catch AM cheese production, the only way to know the process is by seeing. Pickup 6PM for the 100km drive, pausing briefly enroute to pick up medicine for commoner Peter Egger's cow, from the Interlaken vet, who incidentally she met years before while hiking in Ecuador. Spent the evening in Grindelwald at Peter Egger's handcarved house on the sun facing slope of the village, overwhelmed by north face eiger views, the light from the train tunnel glowing all night half way up the peak. AM we descended early to the cellar where Marianne carved up a 1 year matured cheese, 2013 season, vacuum packed for transeurope transport. 9AM drove up the mountain, a commons restricted road, the tourists are limited to foot or hourly buses. 1600m we pulled in at idyllic location of the cheese production hut, where Lori and her partner occupy during the summer production season for now 30 years. That morning's milk already in the cauldron, heating with culture over wood fire to 50 degrees, then scooped in cheesecloth, 8KG of curds at a time, to be pressed into shape and left overnight. The previous day's cheeses are marked with soot stencil, identified by location date and sequence (A, B, C) an operation of military precision. Transported a short distance down the mountain to the summer storage huts, the elevation of production is critical to their alps cheese status, where they are soaked in brine, shelved and dusted daily for mildew. At the end of the season the total probably over 20 tonnes descends in trucks to the village, divided amongst holzmatten commoners in strict ratio to cows sent up the mountain, and cellared for 12 months in which time the flavour diverges, specific cellars yielding an entirely different taste.
Feral Trade descended then with cheese baggage to Grindelwald station and travelled with trains down the mountain via Interlaken to Bern. After a final night at the Dampfzentrale, where some of the cheese was dispersed to Berlin/Brussels travllers, departed by train for Geneva with a brief stopover at the Bains de Paquis to leap into Geneva's lake. Returned to UK with spot on 20KG easyjet baggage via over london new cross for a cheese delivery then eventual bristol train.
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swiss alps cheese transit: Holzmatten commons to Feral Trade
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| freight and handling swiss alps cheese to Bearwood Pantry sponsored by |
| | FERALTRADE products passed by hand. The word 'feral' describes a process that is deliberately wild, as in pigeon, as opposed to nature wild (wolf). Feral Trade freight operates largely outside commercial channels, using the surplus potential of social, cultural and data networks for the distribution of goods. contact kate@feraltrade.org |
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