Herding cattle up the side of a mountain might seem like a lot of extra work, but for thousands of years, people have hauled their cows into the Alps to graze during the summer months. Why? It's all about great-tasting cheese.
In places like Italy, some traditional cheeses, like bra d'alpeggio or Formai de Mut dell'Alta Valle Brembana, can only be made with milk from mountainside-munching cows.
