Posts Tagged ‘Gruyère’

Making Gruyère in the Swiss Alps

February 5, 2021

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

_____________
Shortlink: https://wp.me/p6sb6-veT

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