When I was growing up there was American Cheese & then for something fancy there was Swiss Cheese. So many decades later in Switzerland, there is no “Swiss” cheese, but there is Tilsiter, Appenzeller, Emmentaler, Le Gruyere, and many more. The uniqueness of these flavors is attributed to the mountain meadows the Brown Swiss, Simmental, Braunvieh breeds of cattle graze on to create these flavors. Today in Murren, there was a cow parade. Some of the 270,000 which have been up in the alps for the summer came down through town. This event is a celebration of the grazing traditions and cheese making Switzerland cherishes. The dairy cattle are accompanied by herdsmen who will spend the summer: milking each cow twice a day, collecting the milk, and making it into cheese in the mountains. Doing all of this high in the Alps is quite a remarkable, physical, and logistical endeavor.