Auf der offenen Feuerstelle in einer Almhütte werden in einem großen Kupferkessel Milch und Molke zum Gerinnen gebracht. Der Topfen wird abgeschöpft und in Holzschalen gelegt, bis die Molke abgeflossen ist. Der fertige Topfen wird dann mit Kümmel und Anis verknetet und in faustgroßen, kegelförmigen Klumpen auf ein Holzbrett gestellt.

A large copper vessel with milk is hanging over the fireplace in an alpine dairy-hut. After removing impurities the milk is covered and heated. When the milk is near the boiling point, whey is added and little by little the milk, constantly controlled with the wooden ladle, is coagulated by stirring, adding more whey and regulating the temperature of the fire. Finally a little cold water is added. The curd is then taken out of the vessel and placed into wooden bowls to run the whey off. The whey remaining in the vessel is poured in a wooden bucket and stored. The curd is kneaded with caraway seed and anis and shaped on a wooden board into conical lumps big as a fist.