Say cheese!
Take a trip down to the cheese cellars deep in the heart of rural Switzerland.
This content was published on November 7, 2008 - 16:14From the fields to the dairies to the cellars of the affineur - cheesemaking is a delicate art and every stage is decisive for the finished product. Clare O'Dea went to see what goes into making award-winning cheese.
This article was automatically imported from our old content management system. If you see any display errors, please let us know: community-feedback@swissinfo.ch
Contributions under this article have been turned off. You can find an overview of ongoing debates with our journalists here. Please join us!
If you want to start a conversation about a topic raised in this article or want to report factual errors, email us at english@swissinfo.ch.