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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)
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