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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The Chinese Bagel That Helped Win a War

Guang Bing (光餅) look like bagels, but they were strategic in helping General Qi Jiguang win a war 500 years ago. A Great Big Story video.

More:

“The Chinese Bagel That Helped to Win a War,” Lizzie Philip, Atlas Obscura

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Short Link: https://wp.me/p6sb6-vun

Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length.