Walking high above Gimmelwald, my favorite Swiss village ... and Schiltalp. The cows stay at the alps for about 100 days. The farmers hire a team of cheesemakers to work at each alp—mostly ...

The rearing of cattle became the dominant form of agriculture in the Alps as early as the ... again the following year. The cows aren’t given a choice. Every Swiss citizen has a Heimatort ...

But the foothills remain verdant, clanking with the bells strapped around the necks of free-roaming cows. For farmers ... Americans may think of Swiss cheese as full of holes, but unlike ...

On a forest-lined meadow in the drizzle and fog, Rod’s cows luxuriate, their udders conjuring the milk that he will turn into ...

He has raised around 50 cows, mostly Montbéliarde, a mixed breed with brown patches on a white coat. Every year, he produces 150,000 litres of milk, which goes into the famous Swiss Gruyère ...