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Anita Kathriner and Raphael Wyss make Alpkase, Mutschli (traditional alps cheeses), and butter by hand in the traditional manner, in a giant copper kettle over an open, wood burning fire at their cheese-making hut above Wengen, Switzerland.  The milk comes from the cows directly grazing in the pastures around the property and is located right on the Jungfrau railway line.