Or at least Gruyere cheese does.
Being an aficionado of all things cheesy, a visit to the Maison du Gruyere was an absolute must on my visit to Switzerland last summer.
The Maison is located just below the lovely hilltop town of Gruyeres in the Swiss canton of Fribourg. Inside you'll find informative displays about the cheese-making process, a restaurant, and a gift shop. But best of all, you can actually watch cheese being made. I know. I was excited too.
But on to the good stuff:
The first step is to heat up the milk in these huge vats. Once it's at the right temperature they then add a culture and rennet, which curdles the milk. It takes 45 minutes for the milk to curdle, then it is stirred with these big metal arms to break up the curds into smaller pieces.
There is still a bit of liquid left, so the next step is to compress the curds. Discs are places on top of the curds and they are fitted with a metal apparatus that will press down on the cheese and squeeze the remaining water out.
You can take a peek into their aging room just off the main lobby.
There are lots of really excellent hotels and restaurants in town to choose from. The restaurants, naturally, have a lot of cheese entrees, including the traditional Swiss fondue and raclette. And if you're going to eat cheese in Switzerland, why not do it literally right up the hill from where they make the cheese?!