Martin Rößle in the Jamei Laibspeis shop in Kempten

Client: Gault&Millau Magazine

Sampletaking in the cheese cellar

Stamps with the cheese names

Thomas Breckle is greasing a loaf of Swiss Sbrinz

Cheese parmesan and „Direktor“ cheese on the shelves in the cheese cellar

Two times a week the more than two thousend cheese wheels have to be greased and turned on the shelves

The team of Jamei Laibspeis in the cheese cellar

The Emmentaler wheels are the biggest and heaviest in the stock

„Direktor“´s Cut

Thomas Breckle is the founder of Jamei Laibspeis

Martin Rößle, Partner und Affineur bei Jamei Laibspeis