Paul's Picture Library
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Trimming the edge of the rind forming on a Alp cheese...Cowherd and cheesemaker spends 100 days in the summer, high up in the mountains, tending cows and pigs and making cheese at Balisalp and Käserstatt near Meiringen, Switzerland.
© Paul Carter, firstname.lastname@example.org, T 023 8043 6191
© Paul's Picture Library
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