Cheese maker and farmer Jacques Murith walks down the rindya (a dialect word for the return to the plains) on the last day of the season at La Proveta mountain pasture chalet in Gruyeres, western Switzerland, October 12, 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
