The making of Gruyere Alpage – The old tradition of driving the cattle up to the alps in summer is still very much alive in Switzerland. The milk is creamier and contains more fat and is much better suited to cheese making. The cheese makers usually spend the summer with the cows up on the alp, working a very long day, starting at dawn with milking the cows, then making the morning cheese and this is repeated in the afternoon. The finished cheeses are stored and aged in caves or old underground cellars and rubbed down and salted on a daily basis until they get transported down into the valleys at the end of summer. The cheese makers sleep in makeshift beds and don’t see their family for a whole summer. This is the way of life for the traditional cheese maker in Switzerland.