Selected farmers allow their cows to graze on lush pasture in picturesque landscapes.

"Our cows all have names. I watch them grow up and know their individual characters." Paul Krähenbühl, farmer from Rohrbachgraben in the canton of Bern.

The cows yield top-class milk - the basis for all KALTBACK cheese.

The milk is taken to selected cheese dairies.

"The 130 tonnes of Gruyère that I produce guarantee me a steady income." Urs Kolly, Olympica cheese dairy, St. Anton in the canton of Friburg.

First, the milk is pre-heated in the cheese dairy.

Each wheel receives the AOC label (denoting the protected origin of the cheese) (in the case of Emmentaler and Le Gruyère).

If you love something, you take good care of it. The cheese is left in the KALTBACH caves for several months.

Astute care and expert storage transform the cheeses into true specialities with a characteristically dark patina.

Crowning glory: once the cheese has reached the optimum age, it receives the KALTBACH label (Le Gruyère, Emmentaler, Extra and Raclette).

After maturing for a long time in the caves, it is ready to eat: tasty cheese, prepared with love under the watchful eye of the KALTBACH cave-master.

"The cave's climate makes the cheese crumbly, fine and tasty. Nowhere is it written down how the maturing process works and what is needed to make it work. It is kept in people's heads and their intuition." Walter Burri, KALTBACH cave-master.

Experts know that KALTBACH cheese is recognized by its dark patina and unequalled flavour.

An illustrated book entitled "Von Höhlen, Käsern, Kühen und Bauern - Der lange Weg nach Kaltbach" describes the journey from lush pasture to select cheese. It can be obtained from bookstores and the Emmi Shop.