Hansj|rg W|thrich presses cheese into shape. Freshly made cheeses are squeezed for six hours to remove excess moisture before they are stored overnight.

Over the course of a summer, W|thrich typically collects more than 10,000 gallons (40,000 liters) of milk and produces nearly 9,000 pounds (4,000 kilograms) of cheese by hand. He sells his product to area hotels and restaurants.

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