Some of the greatest cheeses in the world are made only in the summertime in the gorgeous high elevations of the French and Swiss Alps. Gruyère, Beaufort, Appenzeller, Comté all come to mind. In a process known as transhumance, cows are allowed to graze on mountainous pasture at higher and higher elevations as the snows melt in the warm weather. The cheese itself is made right there on the slopes in little stone huts. The lush array of herbs, grasses and wildflowers in the alpine meadows make for some of the greatest tasting cheeses in the world. This process has been beautifully chronicled on FXCuisine.com, with a stunning high-resolution photo essay of the wonder that is alpine cheesemaking.
cheese award swiss
in the swizzerland the cheese award 2008 wins a alp cheese
http://www.kaeseplatte.com/kasesorten/swiss-cheese-awards-2008
The pictures of cheese in
The pictures of cheese in the making make it seem like the hike into the mountains would be well worth the effort!
Only French and Swiss Alps? Not!
You write that these cheeses are only made in the Swiss and French Alps, which is pretty ignorant to say the least. This kind of traditional cheese-making can be found all over the Alps - not only the two mentioned countries but also in Austria, Italy, Germany. Not to forget the strong cheeses made in the Pyrenees (France and Spain).
Read it again please
I said that some--not all--of the greatest cheeses in the world are made only the summertime in the...French and Swiss Alps. In no way does that sentence imply that mountain cheeses are only made in the French and Swiss Alps.