Willi Schmid, artisan cheesemaker, was one of eight children growing up on the family farm in the rolling, pre-alpine farmland of the Toggenburg in eastern Switzerland. Fascinated from an early age by the mysteries of milk’s leap to immortality, he left school to go straight into the cheese business, and worked his way around the country learning to make some of the classic varieties – Tilsiter, Appenzeller, Emmentaler, Sbrinz – for which Switzerland is famous. Today, Schmid epitomises the new generation of Swiss cheesemakers, bringing novelty to a formerly staid market.
奶酪制作大师威利•施密德(Willi Schmid)兄弟姐妹共8个，从小就生活在瑞士东部吐根堡河谷(Toggenburg)阿尔卑斯山脚下起伏农田中的一座家庭农庄。施密德很小的时候就痴迷于牛奶巧夺天工的神奇，学校毕业后就径直干了奶酪这行，他在全国各地打工，学习一些经典奶酪的制作方法——太尔西特干酪(Tilsiter)、阿彭策尔干酪(Appenzeller)、埃曼塔尔干酪(Emmentaler)以及Sbrinz硬酪——这些奶酪在瑞士家喻户晓。施密德现在是瑞士新一代奶酪制作师的代表人物，把新奇注入了这个此前已经停滞的行当。