Cheesefactory in Wallis

von Martina

Conthey

My project is to make high quality cheese with raw mil, from the mountain. It will be a human size cheesefactory, wich will offer diversified products.

Crowdfunding-Projekt teilen

CHF 11’470

57% von CHF 20’000

57 %
Zusatzziel
  • Finanzierungsziel: CHF 10’000 erreicht
  • Zusatzziel: CHF 20’000
  • Unabhängig vom Erreichen des Zusatzziels werden dem Projekt die Gelder ausgezahlt.

91 Unterstützer*innen

14 Tage verbleibend

Here i am introducing you the futur cheesefactory of Premploz

The idea is to re build a cheesefactory like it use to be back in the day with local raw milk straight from the mountains. The cheesefactory will offer diversified products, with of course Raclette cheese. A human size factory, wich will bring dynamism to the village. The local will be the old cheesefactory of Premploz, wich doen’t work for decade. Premploz is a little village in Wallis, higher Conthey.

My project will make reborn an olf cheesefactory in a little village up in the mountains

This project is a dream, that i have for a little while, the steps where long, sometimes difficult, but it was worth it. I finaly found the ideal, make reborn an old cheesefactory which some migh remember.

Affinage des tommes
Affinage des tommes

The amount will help me to start the project as much as for thecomstruction of some part, and to buy materials

this cheesefactory needs a refresh and be fully equiped. It need to be bring back to agronomics standards, build 2 walls to make a little shop and a room for storage and also prepare the orders. In the cave I’ll need to buy an air conditionning, a humidificater, and also a shelf to storage the cheese while it’s ripenning. Also I’ll need materials like a tank, tables, molds, electric hoist, refregirated display case and few other materials. Last, but not least, I’ll need a car for the delivery. That’s all the reasons why I need your help to start. It will not be enough, that’s why there will be a second step in the jackpot.

cheese ripening
cheese ripening