• Deborah Kade

Wengen Chästeilet

The Chästeilet in Wengen is a celebration to mark the end of the alpine summer, when the rounds of cheese produced during that summer are distributed between the farmers and sold locally. Today was the Wengen cheese "sharing" or "parting of the cheese". This year, it is approximately 1.3 tons of alp cheese. This festival draws a crowd between 1,000 and 1,300 people.


These wheels of cheese are for people who purchased cheese shares last year. The shares guarantee to the farmers that they will be able to sell their cheese. Anyone owning a share can claim their dividend at the Chästeilet, consisting of a round of alpine cheese and other delicious treats. If we could take the cheese home, I would buy a share. I have wanted to do this for many years, now.


This event started more than 20 years ago as a crazy idea of the chefs in this tiny village.


There was musical entertainment, games, competitions, and plenty of food and drink.


Trychlerclub Wengen

This is the bell ringing club from Wengen. They could be heard long before entering the tent.



That's quite a pan of Speck (bacon) Rösti!


The pumpkin soup is always my favorite. They usually serve it with pumpkin oil and seeds, though.


Carving a slice of pork roast


People of the village selling their cheese, fondue, bread, crafts, etc.


Selling local fondue with wine or prosecco.


Portable oven for bread baking


Jodlerklub Ins





Alphornecho Tuniberg These men have performed for all the years we have attended.





There was a cheese making demonstration.


It was explained this was to be the quick version

  • Preparing the milk: Before it can be turned into cheese, the milk may need to be processed.

  • Acidifying the milk: Adding cultures to the milk allows it to begin to ferment and makes it more acidic.

  • Curdling the milk: Adding rennet causes a reaction that curdles the milk, creating curds.

  • Cutting the curd: Next, the cheesemaker cuts the curd with knives and heats it, further separating the curds and whey.

  • Processing the curd: Processing the curd through stirring, cooking and washing continue to acidify and dry the curds.

  • Draining the whey: Next, the whey is drained, leaving only a mat of cheese curds.












Warm whey and very tasty curd






Press to drain out the whey



Steinstossen

This sport is taken very seriously!!!!!!!!!


The small stone is for children; the middle for women and the large for men.


The winner in each category will win a wheel of cheese.


Accurate measurements



Steinstossen is the Swiss variant of stone put, a competition in throwing a heavy stone. Practiced among the alpine population since prehistoric times, it is recorded to have taken place in Basel in the 13th century. It is also central to the Unspunnenfest, first held in 1805, with its symbol the 83.5 kg (184 pound) Unspunnenstein.


Stones used at festivals in Switzerland are of varying sizes and weights, but usually are not much over 50 kg. (110 pounds).


Decided to leave when it started to get foggy where we were up on the mountain.





New train cars with "panoramic windows"


Noticed the leaves are starting to turn.


Fog lifting as we get close to Interlaken


The goats and cows are down from the high pastures to the valleys and their winter homes. Love to hear the tinkling of their bells.




Cold glacier water



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