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SWITZERLAND/
RTX14EHI
17 Oct. 2013
Cheese maker and farmer Jacques Murith molds a wheel... more
SWITZERLAND/
RTX14EHI
17 Oct. 2013
GRUYERES, Switzerland
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)
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