Cheese!
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.
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