A couple years ago while attending an ACS conference, I sat in on a tasting of a cheese called wildheuer. This cheese from Switzerland was from the milk of cows that were fed wild mountain hay of the Swiss alps. More interesting is the story of the men who cut the wild grass and transport it from the top of the steepest mountains to the base, store it for the cold winters, and feed the animals with it. Wildheuer (or wild haymakers) are now a dying breed but there are still those who carry out the old methods and traditions. Below is a short video (in Swiss with no subtitles, I'm afraid) depicting the life of a young wildheuer, his family and the breathtaking land and work.