When in Switzerland, my day begins with cheese; a trail lunch will be either cheese and crackers or a stop at a chalet for some fondue. During this last trip, I became attuned to the nuances in flavor, even within the same appellation d’origine contrôlée (AOC). How does cheese get its taste? My investigation began during a rainy day visit to La Maison du Gruyère My favorite part was sniffing the various alpine plants which alpine cows eat. Finding #1. Flower-filled Pastures with a View of the Alps…