In Italy’s Valle d’Aosta, I ducked into a tunnel carved into the side of a mountain. Once a copper mine, it now holds thousands of wheels of Fontina DOP, one of the Alps’ most storied cheeses. The ...

It’s 9:30 a.m., and my stomach is already growling as I hike along a narrow ridge in the Swiss Alps. To my left, clusters of wild herbs and ripe berries glint in the August sun. To my right, the ...

Edited film: the setting is an Alpine farm in Pinzgau. A combination of sweet cow and goat milk is heated in a kettle and allowed to curdle. After thickening, the mixture is processed and pressed into ...