Talk:Swiss-type cheeses

Month cows taken high
The article says May, but I've lived and worked at 1800m beside the summer milking sheds in the Queyras in the Maritime Alps and the cows were taken up (by the whole village, in this case Ceillac) to their high pasture in early July. This article suggests late June. May strikes me as way too early. One of the big things about the cheese is that the flavour derives in part from the abundant flowers in the high meadows, which the cows mow up pitilessly (a saddening spectacle in a way). Would be nice to mention that. Good, interesting article, thanks! Ericoides (talk) 13:05, 20 November 2020 (UTC)
 * From the French article the whole valley seems over 2,000 metres, so pretty high. The article says they are often taken up via intermediate stages over a period. Some of the sources certainly mention the flowers etc (Oxford Companion in particular) & it would be nice to add. Glad you liked it. Johnbod (talk) 13:54, 21 November 2020 (UTC)
 * That paper seems to get mixed up between Brown Swiss (American variant) and Swiss Brown/Braunvieh (Euro original) cows. Johnbod (talk) 14:02, 21 November 2020 (UTC)

Metric
As all the countries that share the Alps use the metric system, I've changed the height to metres. PhilUK (talk) 11:33, 21 November 2020 (UTC)
 * Ok, but it's a pity that, like me, you haven't learned how to do the conversion template. Johnbod (talk) 13:49, 21 November 2020 (UTC)
 * I looked it up and can do it now. PhilUK (talk) 20:08, 22 November 2020 (UTC)