A worker spreads out cheese cloth while making Alkase cheese in a copper kettle. A signature characteristic of Swiss cheeses is the use of copper. In fact, to be called gruyère, Emmentaler, raclette, or even French Comté, these cheeses must be made using a copper vat because it distributes heat evenly.
- MELISSA FARLOW
- Image Size
- 3504x2336 / 1.2MB
- Contained in galleries
- Alps National Geographic MM7139 FARLOW OLSON