Anton makes “Ke:s” (Vorarlberg dialect for cheese). And he does it in a cellar in the heart of Vienna. Here, the extraordinary Alp cheese made in Vorarlberg in the summer, is left to mature. For Anton, cheese is a metaphor for life itself. This philosophy had to be present in the interior of his new cellar. The overlaying of product, typography and uniquely archaic room, transform this cellar in Vienna’s first district into the perfect setting.