The process of making Swiss cheese

by Sohail October 21, 2013 at 9:07 am

In the district of Gruyère in the west of Switzerland, the family lives Murith, five generations of which were engaged in manufacturing Gruyere cheese from unpasteurized milk of its own production. Each head cheese weighs 25 to 40 pounds and matured for at least six months.

The family produces 200 cheeses a year and sells them to local shops. Photographer of the agency Reuters Denis Balibouse covered the cheese makers throughout the summer grazing season.

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