Cheese!
-
Ernst Lenherr, a farmer in Gams (St Gallen) Markus Bühler-Rasom -
Construction of the cave in Kaltbach. Markus Bühler-Rasom -
Emmental maturing in the sandstone cave in Kaltbach. Markus Bühler-Rasom -
AOC Gruyère: carefully handled. Markus Bühler-Rasom -
AOC Gruyère: working underground Markus Büuhler-Rasom -
AOC Gruyère undergoes bacteriological tests daily. Markus Bühler-Rasom -
Every cheese receives the AOC label and is marked with its date of production. Markus Bühler-Rasom -
Total dedication in the cheese cellar: one Gruyère cheese weighs between 25 and 40 kilos. Markus Bühler-Rasom -
Kadelmann near Aeschau (Bern) Markus Bühler-Rasom -
Daniel Bühler makes hay in the Jura region. Markus Bühler-Rasom -
In winter, the cows eat hay, potatoes and lucerne. Markus Bühler-Rasom -
Tête à tête at the water trough. Markus Bühler-Rasom -
Ernst Lenherr, a farmer in Gams (St Gallen) Markus Bühler-Rasom -
The long way to Kaltbach Markus Bühler-Rasom
The world-famous Emmental and Gruyère cheeses come from a sandstone cave.
This content was published on December 1, 2010 - 09:48
Deep under the rocks, 50,000 cheeses are left to ripen for more than 300 days.
Photographer Markus Bühler-Rasom went to investigate the making of this delicacy and took portraits of farmers, cheese-makers and the "cavemen" who are behind the classic recipes.
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 english@swissinfo.ch.