Gruyère’s anatomy

From cow to fondue – via curds and whey.

This content was published on July 27, 2011 - 10:12

Gruyère, named after the Swiss town of Gruyères, is one of the country’s best-known cheeses. But how does raw cow’s milk turn into full-flavoured, golden wheels? (swissinfo.ch, Guo Jie, Shao Dahai)

This article was automatically imported from our old content management system. If you see any display errors, please let us know: community-feedback@swissinfo.ch

Share this story