Swiss perspectives in 10 languages

Cheese!

The world-famous Emmental and Gruyère cheeses come from a sandstone cave.

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.

SWI swissinfo.ch - a branch of Swiss Broadcasting Corporation SRG SSR

SWI swissinfo.ch - a branch of Swiss Broadcasting Corporation SRG SSR