2010-10-07 08-31-05 ~ We took this Le Gruyere train to Gruyeres

2010-10-07 12-43-05

2010-10-07 09-55-52

2010-10-07 09-11-10 ~ Smell is represented by typical aromas, such as the flora of the high pastures and the hay. These are deeply suggestive odours that penetrate deep into the subconscious.

2010-10-07 09-12-57

2010-10-07 09-19-32 ~ A panel at La Maison du Gruyere showing the various production stages of Le Gruyere AOC

2010-10-07 09-19-41 ~ production of the "Gruyere AOC"

2010-10-07 09-23-24 ~ The cheese is producted 3 or 4 times a day, between 9am & 11am and between 1 & 2 and half pm, according to the season

2010-10-07 09-32-58