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Worker spreads out cheese cloth while making Alkase cheese in a copper kettle. A signature characteristic of Swiss cheeses is the use of copper. In fact,to be called gruyère,Emmentaler,raclette,or even French Comté,these cheeses must be made using a copper vat because it distributes heat evenly,Switzerland

13991311 - Worker spreads out cheese cloth while making Alkase cheese in a copper kettle. A signature characteristic of Swiss cheeses is the use of copper. In fact,to be called gruyère,Emmentaler,raclette,or even French Comté,these cheeses must be made using a copper vat because it distributes heat evenly,Switzerland

71182975 - cheese produktion at Gruyère, Kanton Fribourg, Switzerland

71182974 - cheese produktion at Gruyère, Kanton Fribourg, Switzerland

71182926 - cheese produktion at the Alpe le Vuipay near Chatel-Saint-Denis, Gruyère, Kanton Fribourg, Switzerland

71182928 - cheese produktion at the Alpe le Vuipay near Chatel-Saint-Denis, Gruyère, Kanton Fribourg, Switzerland

71182925 - cheese produktion at the Alpe le Vuipay near Chatel-Saint-Denis, Gruyère, Kanton Fribourg, Switzerland

71182927 - cheese produktion at the Alpe le Vuipay near Chatel-Saint-Denis, Gruyère, Kanton Fribourg, Switzerland

71182924 - cheese produktion at the Alpe le Vuipay near Chatel-Saint-Denis, Gruyère, Kanton Fribourg, Switzerland

71182929 - cheese produktion at the Alpe le Vuipay near Chatel-Saint-Denis, Gruyère, Kanton Fribourg, Switzerland