Randy Olson, Melissa Farlow Photography

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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.

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MELISSA FARLOW
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3504x2336 / 1.2MB
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Alps National Geographic MM7139 FARLOW OLSON
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.