From cow to fondue – via curds and whey.
This content was published on July 27, 2011 - 10:12
Gruyère, named after the Swiss town of Gruyères, is one of the country’s best-known cheeses. But how does raw cow’s milk turn into full-flavoured, golden wheels? (swissinfo.ch, Guo Jie, Shao Dahai)