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The wood fire begins to crackle. Quickly, its characteristic smell spreads in the small cheese dairy. The atmosphere heats up. At the end of July at the capricious weather, the thermometer does not exceed 8 degrees at the Hauta-Chia pasture, located 1450 meters above sea level, above Charmey, in Gruyère. The digital clock placed on a shelf in the corner of the room indicates 5:43. Owner of the premises, Laurent Gachet is already at work. He has started his day for over an hour. “I sleep little, but I am lucky to need a few hours of sleep,” slips the quarantine. His morning marathon, consisting in transforming the milk of its 18 cows into cheese, is about to start. He will be interspersed with many sprints, not to be missed.
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