Cheese!

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Ernst Lenherr, a farmer in Gams (St Gallen) Markus Bühler-Rasom

Construction of the cave in Kaltbach. Markus Bühler-Rasom

Emmental maturing in the sandstone cave in Kaltbach. Markus Bühler-Rasom

AOC Gruyère: carefully handled. Markus Bühler-Rasom

AOC Gruyère: working underground Markus Büuhler-Rasom

AOC Gruyère undergoes bacteriological tests daily. Markus Bühler-Rasom

Every cheese receives the AOC label and is marked with its date of production. Markus Bühler-Rasom

Total dedication in the cheese cellar: one Gruyère cheese weighs between 25 and 40 kilos. Markus Bühler-Rasom

Kadelmann near Aeschau (Bern) Markus Bühler-Rasom

Daniel Bühler makes hay in the Jura region. Markus Bühler-Rasom

In winter, the cows eat hay, potatoes and lucerne. Markus Bühler-Rasom

Tête à tête at the water trough. Markus Bühler-Rasom

Ernst Lenherr, a farmer in Gams (St Gallen) Markus Bühler-Rasom

The long way to Kaltbach Markus Bühler-Rasom

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The world-famous Emmental and Gruyère cheeses come from a sandstone cave.

Deep under the rocks, 50,000 cheeses are left to ripen for more than 300 days.

Photographer Markus Bühler-Rasom went to investigate the making of this delicacy and took portraits of farmers, cheese-makers and the “cavemen” who are behind the classic recipes.