Wood chopped by cheese maker and farmer Jacques Murith for his fire, is stacked in a pile at the Tsermon mountain pasture chalet in Gruyeres, western Switzerland, early morning July 31, 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. REUTERS/Denis Balibouse
