Gorgeous Gruyere Photos Will Inspire a Move to Switzerland
Ever wonder how those artisanal Swiss cheese-masters craft their exquisite and downright delicious Gruyere? Alan Taylor's In Focus blog for The Atlantic has put together a fantastic and beautiful photo-essay on the entire Gruyere cheesemaking process, from alpine bovines munching away on mountain meadow grass to shipping those final finished wheels down the valley via cable-car. Chcek it out and compound your Switzerland envy:
In Gruyeres, western Switzerland, from mid-May to mid-October, the fifth generation of the Murith family produces its distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25 and 40 kilograms, and takes a minimum of six months to mature. The family produces 200 wheels each year to sell locally, using unpasteurized milk from their own herd of cows.
See the photos here
Photo by Denis Balibouse