A cheesemaker controls a Swiss cave-aged Emmentaler cheese in a cave in Kaltbach, near Lucerne October 22, 2008. The Swiss Kaltbach Gruyere and Emmentaler cheese mature for about 9 months in a sandstone cave which has a constant climate all year around with a humidity of 94 percent and 10 degrees Celsius. REUTERS/Michael Buholzer (SWITZERLAND)