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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)
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