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In the upland roadless L’Etivaz area of Switzerland, Gruyère-style cheese is made from May to October. Here, Claude-Alain Mottier, working with his son and a helper, heats the last twenty-four hours’ worth of milking in a copper kettle over a wood fire before straining the curds and pressing out the whey. The Mottiers’ cheese is aged for at least 135 days and sold through a local cooperative that exclusively markets L’Etivaz cheese crafted by local families who adhere to traditional methods.

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In the upland roadless L’Etivaz area of Switzerland, Gruyère-style cheese is made from May to October. Here, Claude-Alain Mottier, working with his son and a helper, heats the last twenty-four hours’ worth of milking in a copper kettle over a wood fire before straining the curds and pressing out the whey. The Mottiers’ cheese is aged for at least 135 days and sold through a local cooperative that exclusively markets L’Etivaz cheese crafted by local families who adhere to traditional methods.

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