Making Gruyère in the Swiss Alps

Gruyère d’alpage, a hard-textured cheese with no holes, is only made from May through October, when cows are allowed to graze freely in the Swiss mountains. Alexandre Murith’s family has been making it for five generations. A video from Great Big Story.

More:

“A Season With Swiss Cheesemakers,” Alan Taylor, The Atlantic

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Tags: cheese, food, Great Big Story, Gruyère, Gruyère d’alpage, Switzerland