In Gruyeres, western Switzerland, from mid-May to mid-October, the fifth generation of the Murith family produces its distinctive mountain pasture Gruyere cheese. Each wheel of cheese weighs between 25 and 40 kilograms, and takes a minimum of six months to mature. The family produces 200 wheels each year to sell locally, using unpasteurized milk from their own herd of cows. Reuters photographer Denis Balibouse spent time with the Murith family over this past grazing season, capturing days and nights in the alpine pastures of Switzerland.
A Season With Swiss Cheesemakers
-
Cheesemaker and farmer Jacques Murith prepares the whey to make serac at the Proveta pasture in Gruyeres, western Switzerland, on 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. #
Reuters/Denis Balibouse -
-
Murith family members and friends walk down a track toward the Gruyeres Castle with a herd of cows for the rindya (a dialect word for the return to the plains) on the last day of the season in Gruyeres, on October 12, 2013. #
Reuters/Denis Balibouse -
-
-
-
-
-
Newly made wheels of cheese travel down a cable car for delivery to the ripening cellar in front of the Moleson summit at the Tsermon mountain pasture chalet in western Switzerland, on July 17, 2013. #
Reuters/Denis Balibouse -
Fireworks, launched from the summit of Moleson mountain, ahead of Swiss National Day at the Tsermon mountain pasture chalet in Gruyeres, on July 31, 2013. The chalet was lit using a flash and long exposure. #
Reuters/Denis Balibouse -
-
Jacques Murith walks down the rindya (a dialect word for the return to the plains) on the last day of the season at La Proveta mountain pasture chalet in Gruyeres, on October 12, 2013. #
Reuters/Denis Balibouse -
We want to hear what you think about this article. Submit a letter to the editor or write to letters@theatlantic.com.