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Gruyère’s anatomy

From cow to fondue – via curds and whey.

This content was published on July 27, 2011 - 10:12

Gruyère, named after the Swiss town of Gruyères, is one of the country’s best-known cheeses. But how does raw cow’s milk turn into full-flavoured, golden wheels? (swissinfo.ch, Guo Jie, Shao Dahai)

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