Worker spreads out cheese cloth while making Alkase cheese in a copper kettle. A signature characteristic of Swiss cheeses is the use of copper.

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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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Size: 5279px × 3519px
Location: Switzerland
Photo credit: © Melissa Farlow / Alamy / Afripics
License: Licensed
Model Released: No

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