The Piller family's cheesemaking farm on the Vounetz pastures above Charmey in canton Fribourg
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The Piller family, Denise, Beat and Germain, have been making Gruy�re in Vounetz for ten years
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Milk collected from the family's 35 cows in the evening becomes cheese the next day
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The milk is heated in a big copper pot over a fire and ingredients are added to make curds and whey. The resulting lumps have to be fished out
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A Gruy�re cheese takes shape, the product of hard work. The family receives SFr10.60 per kilo - about half the sale price
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In the cheese cellar of the Charmey cooperative, which represents 30 Gruy�re cheese producers in the region
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