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The tradition of cheese making in Zermatt is as old as agriculture alpine. In the second half of the 20th century, this industry has been the victim of centralization in the dairy industry. Miriam and Reto Gobba-Wyrsch aroused the mountains in 2003 with their Horu cheese, cheese tradition back to Zermatt with seven cows, but of quality dairy products, they quickly attracted the interest of Zermatterinnen and travelers. Today, the family treats about 300 liters of milk per day and the cheese produced a mountain cheese, yoghurt in ten different flavors, raclette cheese and "cheese with herbs Zermatt."
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