During our two weeks with
@antonmachtkes.at we collected side streams of the cheese cycle, holding buckets under the dripping sweet whey, scooping sour whey out of the wooden vessels, collecting buttermilk and aging it, keeping the curds from the sennsuppe, tasting every day how the cycle fluctuates tiny bits, due to wheater, timing, our mood, the mood of the valley! We are indulging into the smells, tastes and textures of the dairy and learning that there is no waste in this cycle, as all that is not eaten or stored by us, is used to clean the dairy or shared with neighboring people and pigs. How to capture al those fluctuations? All those delicate notes? And how does the dairy, this soft creamy space relate to its surroundings landscape? Together with
@kolmannphilipp we went for walks in between cheese making and cheese washing, to collect tastes and smells from the surroundings. These were infused with the dairy side streams and turned into icecream! Every day we shared these flavors with the farmers that came to bring the evening milk, offering a moment of rest, of curiosity, of familiarity and wonder. In those moments, we had the time to talk about the animals, the grass, the history and the future of the place. The dairy has always been a meeting point on the Alp, a place that connects the people that take care of the animals and the landscape, to the people that take care of the milk. Their collaboration, we can taste, it is a taste of trust in the grasslands, in each other, in the animals and in the microbiome of the milk. A trust that comes from a deep embodied knowledge, knowing a place. Inviting our neighbors to linger, we see each others similarities and differences, we find new ways into conversations when we wonder about the future of those delicate communities that still exist here. These icecreams are a homage to those communities, a celebration of staying with the trouble, offering us the tastiest cheese, feeding our guts and preserving a landscape and a community.
![En partenariat avec Céleste Café/Bar, le duo ERBA présentera deux boissons explorant les tensions entre passé et présent, abondance et absence à travers des saveurs tactiles et pétillantes. Elles seront servies à l‘aide d’une glacière cultivée à base de mycélium et de laine, évoquant à la fois les pratiques ancestrales de conservation et de nouveaux rituels de partage.
ERBA tire son nom du mot italien pour « herbe » ou « champ » et du mot allemand Erbe, signifiant « héritage ». Ce nom est un hommage au paysage montagneux où Philipp et Suzanne se sont rencontrés pour la première fois en 2019. Depuis, ERBA a semé ses graines sur des terres fertiles et tissé des relations durables avec différents lieux et êtres vivants à travers les Alpes — et au-delà.Partant de leur intérêt pour les graminées sucrées, cette famille immersive de céréales fondatrice de toutes les civilisations humaines, ERBA raconte des histoires comestibles qui activent tous les sens et cherchent à inspirer des relations attentionnées entre les humains et la terre.
Dégustation gratuite, pas de réservation obligatoire.
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