Cheesemaking in Switzerland Previous Next The Piller family's cheesemaking farm on the Vounetz pastures above Charmey in canton Fribourg swissinfo.ch The Piller family, Denise, Beat and Germain, have been making Gruyère in Vounetz for ten years swissinfo.ch Milk collected from the family's 35 cows in the evening becomes cheese the next day swissinfo.ch 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 swissinfo.ch A Gruyère cheese takes shape, the product of hard work. The family receives SFr10.60 per kilo - about half the sale price swissinfo.ch In the cheese cellar of the Charmey cooperative, which represents 30 Gruyère cheese producers in the region swissinfo.ch Picture 1 Picture 2 Picture 3 Picture 4 Picture 5 Picture 6 This content was published on November 26, 2004 - 16:33 You can find an overview of ongoing debates with our journalists here. Please join us! If you want to start a conversation about a topic raised in this article or want to report factual errors, email us at firstname.lastname@example.org.