Swiss cheese

In the district of Gruyère in the west of Switzerland family lives Murith, five generations are engaged in the manufacture of cheese from unpasteurized milk Gruyere own production. Each head cheese weighs 25 to 40 pounds and matures at least six months. The family produces 200 cheeses a year and sells them to the local shops. Photographer of the agency Reuters Denis Balibouse highlights the work of cheese-makers throughout the summer grazing season.



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