reporter: the valcherin is a winter cheese, but it's flavor comes from the summertime -- but its flavormes from the summertime. >> you can see there is clover and every good thing you would want in a hay. it is important to give them the good stuff. you need to know what the cows are eating, because it is what you then find in cheese and milk. it is perfect. it is nice and white. reporter: 10 liters of milk are needed to make one block of cheese. that's the job of the farmer's wife. the cream has been skimmed off of the milk. they will wrap each strip of cheese. >> it cannot be too tight, nor to loose. -- nor too loose. ti -- it is a creamy, runny cheese. it is a delicate cheese. reporter: next, they are placed in this to be matured for five weeks. he checks on them each morning. >> the higher up they are, the order they are. here is one that is pretty much ready-to-eat. inside, it is runny. we take the skin off did -- dip in a spoon, spread it on bread. it is made just for the locals here those who live within a 100-kilometer radius of the farm. reporter: jean uses the vacherin in the