Switzerland: Local, sustainable foods
Cheese ripening at the Ferme de Champasse, a mountain farm nestled in a verdant valley opening out from the white-capped peaks of the Valais region. Using raw, unpasteurized milk preserves the subtle flavors from the grasses and plants in the cows' diet, says co-owner Francois Morend-Gaillard. Each wheel contains about 10 liters of milk.