Wheels of mountain cheese ripening behind the window of a heated room at La Maison de L’Etivaz in Etivaz, Switzerland. Regional farmers and cheese producers deliver their cheeses to a central point where the wheels are seasoned, ripened and stored. These cheeses will be seasoned into hard, mature cheese.

Wheels of mountain cheese ripening behind the window of a heated room at La Maison de L'Etivaz in Etivaz, Switzerland. Regional farmers and cheese producers deliver their cheeses to a central point where the wheels are seasoned, ripened and stored. These cheeses will be seasoned into hard, mature cheese.

Wheels of mountain cheese ripening behind the window of a heated room at La Maison de L’Etivaz in Etivaz, Switzerland. Regional farmers and cheese producers deliver their cheeses to a central point where the wheels are seasoned, ripened and stored. These cheeses will be seasoned into hard, mature cheese.

Wheels of mountain cheese ripening behind the window of a heated room at La Maison de L’Etivaz in Etivaz, Switzerland. Regional farmers and cheese producers deliver their cheeses to a central point where the wheels are seasoned, ripened and stored. These cheeses will be seasoned into hard, mature cheese.

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