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In the upland roadless L’Etivaz area of Switzerland, Gruyère-style cheese is made from May to October. Come fall, some six hundred cows from different family dairies are collared with ceremonial brass bells and herded down from Engstligenalp to greener pastures in the lowlands. Most high alpine meadows get only one burst of fresh grass in early summer, so by early September the grazing time is over.

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In the upland roadless L’Etivaz area of Switzerland, Gruyère-style cheese is made from May to October. Come fall, some six hundred cows from different family dairies are collared with ceremonial brass bells and herded down from Engstligenalp to greener pastures in the lowlands. Most high alpine meadows get only one burst of fresh grass in early summer, so by early September the grazing time is over.

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