A carved wooden "potz", a tool used to mix, floats on the milk while its curdling during the cheese making process at the Tsermon mountain pasture chalet in Gruyeres, western Switzerland, July 10, 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
