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Food and Drink

RTX14L8K
Big Cheese - 21 Oct 2013
For five generations Jacques Murith's family has worked in picturesque corner of Switzerland to produce dairy product - Gruyere. The firm and slightly nutty-flavoured cheese is both tricky and time-consuming to make, and from mid-May to mid-October the Muriths devote almost all their time to the process.
SWITZERLAND/
RTX14EHO
October 17, 2013
Cheese maker and farmer Jacques Murith prepares the whey to make serac at the Proveta pasture in Gruyeres,...
GRUYERES, Switzerland
Cheese maker and farmer Jacques Murith prepares the whey to make serac at the Proveta pasture in Gruyeres...
Cheese maker and farmer Jacques Murith prepares the whey to make serac at the Proveta pasture in Gruyeres, western Switzerland, June 13, 2013. During the summer grazing season, starting mid-May to mid-October, the fifth generation Murith family produce a distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25-40 kilograms, and takes a minimum of six months to mature. Some 200 wheels are produced each year from the unpasteurized milk from his herd of cows and sold locally. Picture taken June 13, 2013. REUTERS/Denis Balibouse (SWITZERLAND - Tags: AGRICULTURE SOCIETY FOOD)
SWITZERLAND/
RTX14EHE
October 17, 2013
Cheese maker and farmer Alexandre Murith transports wheels of cheese for delivery at the ripening cellar...
GRUYERES, Switzerland
Cheese maker Murith transports wheels of cheese for delivery at the ripening cellar in Gruyeres
Cheese maker and farmer Alexandre Murith transports wheels of cheese for delivery at the ripening cellar in Gruyeres, western Switzerland, July 7, 2013. During the summer grazing season, starting mid-May to mid-October, the fifth generation Murith family produce a distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25-40 kilograms, and takes a minimum of six months to mature. Some 200 wheels are produced each year from the unpasteurized milk from his herd of cows and sold locally. Picture taken July 7, 2013. REUTERS/Denis Balibouse (SWITZERLAND - Tags: AGRICULTURE SOCIETY FOOD)
SWITZERLAND/
RTX14EH6
October 17, 2013
Wood chopped by cheese maker and farmer Jacques Murith for his fire, is stacked in a pile at the Tsermon...
GRUYERES, Switzerland
Wood chopped by cheese maker and farmer Murith for his fire is stacked in a pile at the Tsermon mountain...
Wood chopped by cheese maker and farmer Jacques Murith for his fire, is stacked in a pile at the Tsermon mountain pasture chalet in Gruyeres, western Switzerland, early morning July 31, 2013. During the summer grazing season, starting mid-May to mid-October, the fifth generation Murith family produce a distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25-40 kilograms, and takes a minimum of six months to mature. Some 200 wheels are produced each year from the unpasteurized milk from his herd of cows and sold locally. Picture taken July 31, 2013. REUTERS/Denis Balibouse (SWITZERLAND - Tags: AGRICULTURE SOCIETY FOOD)
SWITZERLAND/
RTX14EG9
October 17, 2013
Cows graze on dandelion flowers on the Prooveta pasture on the first day of the season in Gruyeres, western...
GRUYERES, Switzerland
Cows graze on dandelion flowers on the Prooveta pasture on the first day of the season in Gruyere
Cows graze on dandelion flowers on the Prooveta pasture on the first day of the season in Gruyeres, western Switzerland, May 8, 2013. During the summer grazing season, starting mid-May to mid-October, the fifth generation Murith family produce a distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25-40 kilograms, and takes a minimum of six months to mature. Some 200 wheels are produced each year from the unpasteurized milk from his herd of cows and sold locally. Picture taken May 8, 2013. REUTERS/Denis Balibouse (SWITZERLAND - Tags: AGRICULTURE SOCIETY FOOD TPX IMAGES OF THE DAY)
SWITZERLAND/
RTX14EGF
October 17, 2013
Cheese maker and farmer Jacques Murith walks down the rindya (a dialect word for the return to the plains)...
GRUYERES, Switzerland
Cheese maker and farmer Murith walks down during the rindya in Gruyeres
Cheese maker and farmer Jacques Murith walks down the rindya (a dialect word for the return to the plains) on the last day of the season at La Proveta mountain pasture chalet in Gruyeres, western Switzerland, October 12, 2013. During the summer grazing season, starting mid-May to mid-October, the fifth generation Murith family produce a distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25-40 kilograms, and takes a minimum of six months to mature. Some 200 wheels are produced each year from the unpasteurized milk from his herd of cows and sold locally. Picture taken October 12, 2013. REUTERS/Denis Balibouse (SWITZERLAND - Tags: AGRICULTURE SOCIETY FOOD)
SWITZERLAND/
RTX14EH0
October 17, 2013
Cheese maker and farmer Jacques Murith splits the curds during cheese making process at the Tsermon mountain...
GRUYERES, Switzerland
Cheese maker and farmer Murith splits the curds during cheese making process at the Tsermon mountain...
Cheese maker and farmer Jacques Murith splits the curds during cheese making process at the Tsermon mountain pasture chalet in Gruyeres, western Switzerland, July 10, 2013. During the summer grazing season, starting mid-May to mid-October, the fifth generation Murith family produce a distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25-40 kilograms, and takes a minimum of six months to mature. Some 200 wheels are produced each year from the unpasteurized milk from his herd of cows and sold locally. Picture taken July 10, 2013. REUTERS/Denis Balibouse (SWITZERLAND - Tags: AGRICULTURE SOCIETY FOOD)
SWITZERLAND/
RTX14EHG
October 17, 2013
Wood fire warms the milk in a copper vat at La Proveta mountain pasture chalet in Gruyeres, western Switzerland,...
GRUYERES, Switzerland
Wood fire warms the milk in a copper vat at La Proveta mountain pasture chalet in Gruyeres
Wood fire warms the milk in a copper vat at La Proveta mountain pasture chalet in Gruyeres, western Switzerland, September 20, 2013. During the summer grazing season, starting mid-May to mid-October, the fifth generation Murith family produce a distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25-40 kilograms, and takes a minimum of six months to mature. Some 200 wheels are produced each year from the unpasteurized milk from his herd of cows and sold locally. Picture taken September 20, 2013. REUTERS/Denis Balibouse (SWITZERLAND - Tags: AGRICULTURE SOCIETY FOOD)
SWITZERLAND/
RTX14EH9
October 17, 2013
Cheese maker and farmer Jacques Murith splits the curds into grains during cheese making process at the...
GRUYERES, Switzerland
Cheese maker and farmer Murith splits the curd into grains during cheese making process at the Tsermon...
Cheese maker and farmer Jacques Murith splits the curds into grains during cheese making process at the Tsermon mountain pasture chalet in Gruyeres, western Switzerland, July 10, 2013. During the summer grazing season, starting mid-May to mid-October, the fifth generation Murith family produce a distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25-40 kilograms, and takes a minimum of six months to mature. Some 200 wheels are produced each year from the unpasteurized milk from his herd of cows and sold locally. Picture taken July 10, 2013. REUTERS/Denis Balibouse (SWITZERLAND - Tags: AGRICULTURE SOCIETY FOOD)
SWITZERLAND/
RTX14EH7
October 17, 2013
Cheese maker and farmer Jacques Murith tastes the whey before removing the grains at the Tsermon mountain...
GRUYERES, Switzerland
Cheese maker and farmer Murith tastes the whey before removing the grains at the Tsermon mountain pasture...
Cheese maker and farmer Jacques Murith tastes the whey before removing the grains at the Tsermon mountain pasture chalet in Gruyeres, western Switzerland, August 1, 2013. During the summer grazing season, starting mid-May to mid-October, the fifth generation Murith family produce a distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25-40 kilograms, and takes a minimum of six months to mature. Some 200 wheels are produced each year from the unpasteurized milk from his herd of cows and sold locally. Picture taken August 1, 2013. REUTERS/Denis Balibouse (SWITZERLAND - Tags: AGRICULTURE SOCIETY FOOD)
SWITZERLAND/
RTX14EG8
October 17, 2013
Cheese maker and farmer Jacques Murith (R) and his son Alexandre removes the grain from the whey to mould...
GRUYERES, Switzerland
Cheese maker and farmer Murith and his son Alexandre removes the grain from the whey to mould a wheel...
Cheese maker and farmer Jacques Murith (R) and his son Alexandre removes the grain from the whey to mould a wheel of cheese at the Tsermon mountain pasture chalet in Gruyeres, western Switzerland, August 1, 2013. During the summer grazing season, starting mid-May to mid-October, the fifth generation Murith family produce a distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25-40 kilograms, and takes a minimum of six months to mature. Some 200 wheels are produced each year from the unpasteurized milk from his herd of cows and sold locally. Picture taken August 1, 2013. REUTERS/Denis Balibouse (SWITZERLAND - Tags: AGRICULTURE SOCIETY FOOD)
SWITZERLAND/
RTX14EHI
October 17, 2013
Cheese maker and farmer Jacques Murith molds a wheel of cheese at La Proveta mountain pasture chalet...
GRUYERES, Switzerland
Cheese maker and farmer Murith molds a wheel of cheese at La Proveta mountain pasture chalet in Gruyeres...
Cheese maker and farmer Jacques Murith molds a wheel of cheese at La Proveta mountain pasture chalet in Gruyeres, western Switzerland, September 20, 2013. During the summer grazing season, starting mid-May to mid-October, the fifth generation Murith family produce a distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25-40 kilograms, and takes a minimum of six months to mature. Some 200 wheels are produced each year from the unpasteurized milk from his herd of cows and sold locally. Picture taken September 20, 2013. REUTERS/Denis Balibouse (SWITZERLAND - Tags: AGRICULTURE SOCIETY FOOD)
SWITZERLAND/
RTX14EHN
October 17, 2013
Cheese maker and farmer Jacques Murith checks with his fingers the cohesion of the newly made cheese...
GRUYERES, Switzerland
Cheese maker and farmer Murith checks with his fingers the cohesion of the newly made cheese at the Tsermon...
Cheese maker and farmer Jacques Murith checks with his fingers the cohesion of the newly made cheese at the Tsermon mountain pasture chalet in Gruyeres, western Switzerland, July 10, 2013. During the summer grazing season, starting mid-May to mid-October, the fifth generation Murith family produce a distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25-40 kilograms, and takes a minimum of six months to mature. Some 200 wheels are produced each year from the unpasteurized milk from his herd of cows and sold locally. Picture taken July 10, 2013. REUTERS/Denis Balibouse (SWITZERLAND - Tags: AGRICULTURE SOCIETY FOOD)
SWITZERLAND/
RTX14EHM
October 17, 2013
Cheese maker and farmer Alexandre Murith checks newly made wheels of cheese in the Tsermon mountain pasture...
GRUYERES, Switzerland
Cheese maker and farmer Murith checks newly made wheels of cheese in the Tsermon mountain pasture chalet...
Cheese maker and farmer Alexandre Murith checks newly made wheels of cheese in the Tsermon mountain pasture chalet in Gruyeres, western Switzerland, July 31, 2013. During the summer grazing season, starting mid-May to mid-October, the fifth generation Murith family produce a distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25-40 kilograms, and takes a minimum of six months to mature. Some 200 wheels are produced each year from the unpasteurized milk from his herd of cows and sold locally. REUTERS/Denis Balibouse (SWITZERLAND - Tags: AGRICULTURE SOCIETY FOOD)
SWITZERLAND/
RTX14EGW
October 17, 2013
An identification number is pictured on a newly made wheel of cheese at La Proveta mountain pasture chalet...
GRUYERES, Switzerland
An identification number is pictured on a newly made wheel of cheese at La Proveta mountain pasture chalet...
An identification number is pictured on a newly made wheel of cheese at La Proveta mountain pasture chalet in Gruyeres, western Switzerland, September 20, 2013. During the summer grazing season, starting mid-May to mid-October, the fifth generation Murith family produce a distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25-40 kilograms, and takes a minimum of six months to mature. Some 200 wheels are produced each year from the unpasteurized milk from his herd of cows and sold locally. Picture taken September 20, 2013. REUTERS/Denis Balibouse (SWITZERLAND - Tags: AGRICULTURE SOCIETY FOOD)
SWITZERLAND/
RTX14EH8
October 17, 2013
Newly made wheels of cheese are pictured on a monorail for delivery at the ripening cellar in front of...
GRUYERES, Switzerland
Newly made wheels of cheese are pictured on a monorail for delivery at the ripening cellar in front of...
Newly made wheels of cheese are pictured on a monorail for delivery at the ripening cellar in front of the Moleson summit at the Tsermon mountain pasture chalet in Gruyeres, western Switzerland, July 17, 2013. During the summer grazing season, starting mid-May to mid-October, the fifth generation Murith family produce a distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25-40 kilograms, and takes a minimum of six months to mature. Some 200 wheels are produced each year from the unpasteurized milk from his herd of cows and sold locally. Picture taken with a fisheye lens and July 17, 2013. REUTERS/Denis Balibouse (SWITZERLAND - Tags: AGRICULTURE SOCIETY FOOD)
SWITZERLAND/
RTX14EHS
October 17, 2013
Cheese maker and farmer Jacques Murith (R) poses while wearing the traditional bredzon costume with his...
GRUYERES, Switzerland
Cheese maker Murith poses with the traditional bredzon men outfit with his sons Pierre Alexandre and...
Cheese maker and farmer Jacques Murith (R) poses while wearing the traditional bredzon costume with his sons Pierre (2R) Alexandre (3R) and friends before the rindya (a dialect word for the return to the plains) on the last day of the season at La Proveta mountain pasture chalet in Gruyeres, western Switzerland, October 12, 2013. During the summer grazing season, starting mid-May to mid-October, the fifth generation Murith family produce a distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25-40 kilograms, and takes a minimum of six months to mature. Some 200 wheels are produced each year from the unpasteurized milk from his herd of cows and sold locally. At second left is Jean-Daniel Daetwyler, a bronze medallist in downhill skiing at the Grenoble 1968 Winter Olympic Games. Picture taken October 12, 2013. REUTERS/Denis Balibouse (SWITZERLAND - Tags: AGRICULTURE SOCIETY FOOD)
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