I arrive at Gampe Thaya just before 10.00 am. The small cheese dairy already sounds very busy – hard work, no question. Jakob opens the door to the hygiene sluice, wearing a typical cheese maker apron. I have to put on a hygiene hair net and overshoes.
At this time of the day Jakob from Zwieselstein, born in 1961, is already up and about for a couple of hours. His day starts already at 04:15 am when he first prepares the cheese cultures by mixing them with lukewarm milk. They can do their work while he is heading for the milking parlor.