![Cows graze on dandelion flowers on the Prooveta pasture on the first day of the season in Gruyeres, western Switzerland, May 8, 2013. During the summer grazing season, starting mid-May to mid-October, Cows graze on dandelion flowers on the Prooveta pasture on the first day of the season in Gruyeres, western Switzerland, May 8, 2013. During the summer grazing season, starting mid-May to mid-October,](https://c8.alamy.com/comp/2CRAW7P/cows-graze-on-dandelion-flowers-on-the-prooveta-pasture-on-the-first-day-of-the-season-in-gruyeres-western-switzerland-may-8-2013-during-the-summer-grazing-season-starting-mid-may-to-mid-october-the-fifth-generation-murith-family-produce-a-distinctive-mountain-pasture-gruyere-cheese-each-wheel-of-cheese-weighs-between-25-40-kilograms-and-takes-a-minimum-of-six-months-to-mature-some-200-wheels-are-produced-each-year-from-the-unpasteurized-milk-from-his-herd-of-cows-and-sold-locally-picture-taken-may-8-2013-reutersdenis-balibouse-switzerland-tags-agriculture-society-food-tpx-im-2CRAW7P.jpg)
Cows graze on dandelion flowers on the Prooveta pasture on the first day of the season in Gruyeres, western Switzerland, May 8, 2013. During the summer grazing season, starting mid-May to mid-October,
![BOSSARD FAMILIE UND GESCHÄFT ÜBER DEN UMGANG MIT WERTEN BEI BOSSARD THOMAS SCHMUCKLI VRP - PDF Free Download BOSSARD FAMILIE UND GESCHÄFT ÜBER DEN UMGANG MIT WERTEN BEI BOSSARD THOMAS SCHMUCKLI VRP - PDF Free Download](https://docplayer.org/docs-images/107/176728760/images/5-1.jpg)
BOSSARD FAMILIE UND GESCHÄFT ÜBER DEN UMGANG MIT WERTEN BEI BOSSARD THOMAS SCHMUCKLI VRP - PDF Free Download
![Cheese maker and farmer Alexandre Murith folds the molds after making a wheel of cheese at La Proveta mountain pasture chalet in Gruyeres, western Switzerland, September 20, 2013. During the summer grazing Cheese maker and farmer Alexandre Murith folds the molds after making a wheel of cheese at La Proveta mountain pasture chalet in Gruyeres, western Switzerland, September 20, 2013. During the summer grazing](https://c8.alamy.com/compfr/2cxkj5h/cheese-maker-and-farmer-alexandre-murith-folds-the-molds-after-making-a-wheel-of-cheese-at-la-proveta-mountain-pasture-chalet-in-gruyeres-western-switzerland-september-20-2013-during-the-summer-grazing-season-starting-mid-may-to-mid-october-the-fifth-generation-murith-family-produce-a-distinctive-mountain-pasture-gruyere-cheese-each-wheel-of-cheese-weighs-between-25-40-kilograms-and-takes-a-minimum-of-six-months-to-mature-some-200-wheels-are-produced-each-year-from-the-unpasteurized-milk-from-his-herd-of-cows-and-sold-locally-picture-taken-september-20-2013-reuters-denis-balibouse-2cxkj5h.jpg)
Cheese maker and farmer Alexandre Murith folds the molds after making a wheel of cheese at La Proveta mountain pasture chalet in Gruyeres, western Switzerland, September 20, 2013. During the summer grazing
Volkswagen T6 Multivan DSG 2.0 TDI Gen. Six + Bear Lock in Wuppertal - Vohwinkel | VW Bus (T4 & T5) gebraucht | eBay Kleinanzeigen
![Cheese maker and farmer Alexandre Murith holds a wheel of cheese for delivery at the ripening cellar at Le Commun mountain pasture chalet in Gruyeres, western Switzerland, July 7, 2013. During the Cheese maker and farmer Alexandre Murith holds a wheel of cheese for delivery at the ripening cellar at Le Commun mountain pasture chalet in Gruyeres, western Switzerland, July 7, 2013. During the](https://c8.alamy.com/compfr/2cx9bb4/cheese-maker-and-farmer-alexandre-murith-holds-a-wheel-of-cheese-for-delivery-at-the-ripening-cellar-at-le-commun-mountain-pasture-chalet-in-gruyeres-western-switzerland-july-7-2013-during-the-summer-grazing-season-starting-mid-may-to-mid-october-the-fifth-generation-murith-family-produce-a-distinctive-mountain-pasture-gruyere-cheese-each-wheel-of-cheese-weighs-between-25-40-kilograms-and-takes-a-minimum-of-six-months-to-mature-some-200-wheels-are-produced-each-year-from-the-unpasteurized-milk-from-his-herd-of-cows-and-sold-locally-picture-taken-july-7-2013-reuters-denis-balibouse-2cx9bb4.jpg)
Cheese maker and farmer Alexandre Murith holds a wheel of cheese for delivery at the ripening cellar at Le Commun mountain pasture chalet in Gruyeres, western Switzerland, July 7, 2013. During the
![The setting sun is reflected on the clouds behind the Moleson summit at the Tsermon mountain pasture chalet in Gruyeres, western Switzerland, July 9, 2013. During the summer grazing season, starting mid-May The setting sun is reflected on the clouds behind the Moleson summit at the Tsermon mountain pasture chalet in Gruyeres, western Switzerland, July 9, 2013. During the summer grazing season, starting mid-May](https://c8.alamy.com/compfr/2cynyd8/the-setting-sun-is-reflected-on-the-clouds-behind-the-moleson-summit-at-the-tsermon-mountain-pasture-chalet-in-gruyeres-western-switzerland-july-9-2013-during-the-summer-grazing-season-starting-mid-may-to-mid-october-the-fifth-generation-murith-family-produce-a-distinctive-mountain-pasture-gruyere-cheese-each-wheel-of-cheese-weighs-between-25-40-kilograms-and-takes-a-minimum-of-six-months-to-mature-some-200-wheels-are-produced-each-year-from-the-unpasteurized-milk-from-his-herd-of-cows-and-sold-locally-picture-taken-july-9-2013-reuters-denis-balibouse-switzerland-tags-agricultu-2cynyd8.jpg)
The setting sun is reflected on the clouds behind the Moleson summit at the Tsermon mountain pasture chalet in Gruyeres, western Switzerland, July 9, 2013. During the summer grazing season, starting mid-May
![Cheese maker and farmer Jacques Murith hangs the commemorative bells at the Proveta pasture on the first day of the season in Gruyeres, western Switzerland, May 8, 2013. During the summer grazing Cheese maker and farmer Jacques Murith hangs the commemorative bells at the Proveta pasture on the first day of the season in Gruyeres, western Switzerland, May 8, 2013. During the summer grazing](https://c8.alamy.com/comp/2CY3N61/cheese-maker-and-farmer-jacques-murith-hangs-the-commemorative-bells-at-the-proveta-pasture-on-the-first-day-of-the-season-in-gruyeres-western-switzerland-may-8-2013-during-the-summer-grazing-season-starting-mid-may-to-mid-october-the-fifth-generation-murith-family-produce-a-distinctive-mountain-pasture-gruyere-cheese-each-wheel-of-cheese-weighs-between-25-40-kilograms-and-takes-a-minimum-of-six-months-to-mature-some-200-wheels-are-produced-each-year-from-the-unpasteurized-milk-from-his-herd-of-cows-and-sold-locally-at-second-left-is-jean-daniel-daetwyler-a-bronze-medallist-in-down-2CY3N61.jpg)