![Cheese maker and farmer Alexandre Murith folds the molds after making a wheel of cheese at La Proveta mountain pasture chalet in Gruyeres, western Switzerland, September 20, 2013. During the summer grazing Cheese maker and farmer Alexandre Murith folds the molds after making a wheel of cheese at La Proveta mountain pasture chalet in Gruyeres, western Switzerland, September 20, 2013. During the summer grazing](https://c8.alamy.com/compfr/2cxkj5h/cheese-maker-and-farmer-alexandre-murith-folds-the-molds-after-making-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-2cxkj5h.jpg)
Cheese maker and farmer Alexandre Murith folds the molds after making a wheel of cheese at La Proveta mountain pasture chalet in Gruyeres, western Switzerland, September 20, 2013. During the summer grazing
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Switzerland; Geneva; March 9, 2019; Morgan Chassis; the 89th International Motor Show in Geneva from 7th To 17th of March, 2019 Editorial Photo - Image of shiny, industry: 148255221
![An identification number is pictured on a newly made wheel of cheese at La Proveta mountain pasture chalet in Gruyeres, western Switzerland, September 20, 2013. During the summer grazing season, starting mid-May An identification number is pictured on a newly made wheel of cheese at La Proveta mountain pasture chalet in Gruyeres, western Switzerland, September 20, 2013. During the summer grazing season, starting mid-May](https://c8.alamy.com/comp/2E5JDCR/an-identification-number-is-pictured-on-a-newly-made-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-reutersdenis-balibouse-switzerland-t-2E5JDCR.jpg)
An identification number is pictured on a newly made wheel of cheese at La Proveta mountain pasture chalet in Gruyeres, western Switzerland, September 20, 2013. During the summer grazing season, starting mid-May
![The setting sun is reflected on the clouds behind the Moleson summit at the Tsermon mountain pasture chalet in Gruyeres, western Switzerland, July 9, 2013. During the summer grazing season, starting mid-May The setting sun is reflected on the clouds behind the Moleson summit at the Tsermon mountain pasture chalet in Gruyeres, western Switzerland, July 9, 2013. During the summer grazing season, starting mid-May](https://c8.alamy.com/compfr/2cynyd8/the-setting-sun-is-reflected-on-the-clouds-behind-the-moleson-summit-at-the-tsermon-mountain-pasture-chalet-in-gruyeres-western-switzerland-july-9-2013-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-july-9-2013-reuters-denis-balibouse-switzerland-tags-agricultu-2cynyd8.jpg)
The setting sun is reflected on the clouds behind the Moleson summit at the Tsermon mountain pasture chalet in Gruyeres, western Switzerland, July 9, 2013. During the summer grazing season, starting mid-May
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BOSSARD FAMILIE UND GESCHÄFT ÜBER DEN UMGANG MIT WERTEN BEI BOSSARD THOMAS SCHMUCKLI VRP - PDF Free Download
![Newly made wheels of cheese are pictured on a monorail for delivery at the ripening cellar in front of the Moleson summit at the Tsermon mountain pasture chalet in Gruyeres, western Switzerland, Newly made wheels of cheese are pictured on a monorail for delivery at the ripening cellar in front of the Moleson summit at the Tsermon mountain pasture chalet in Gruyeres, western Switzerland,](https://c8.alamy.com/comp/2CXHYFW/newly-made-wheels-of-cheese-are-pictured-on-a-monorail-for-delivery-at-the-ripening-cellar-in-front-of-the-moleson-summit-at-the-tsermon-mountain-pasture-chalet-in-gruyeres-western-switzerland-july-17-2013-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-with-a-fishey-2CXHYFW.jpg)
Newly made wheels of cheese are pictured on a monorail for delivery at the ripening cellar in front of the Moleson summit at the Tsermon mountain pasture chalet in Gruyeres, western Switzerland,
![Cheese maker and farmer Alexandre Murith holds a wheel of cheese for delivery at the ripening cellar at Le Commun mountain pasture chalet in Gruyeres, western Switzerland, July 7, 2013. During the Cheese maker and farmer Alexandre Murith holds a wheel of cheese for delivery at the ripening cellar at Le Commun mountain pasture chalet in Gruyeres, western Switzerland, July 7, 2013. During the](https://c8.alamy.com/compfr/2cx9bb4/cheese-maker-and-farmer-alexandre-murith-holds-a-wheel-of-cheese-for-delivery-at-the-ripening-cellar-at-le-commun-mountain-pasture-chalet-in-gruyeres-western-switzerland-july-7-2013-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-july-7-2013-reuters-denis-balibouse-2cx9bb4.jpg)