For André and Nicole Rust, work begins at 5 a.m. when the cheese from the previous day is cleared away at the cheese dairy in Walchwil. The fresh milk arrives at half past six. «I've been an independent cheesemaker for 15 years», explains André Rust, whose grandfather took a lease on the business in 1945. Rust uses only «mountain milk from cows in the region, which are fed fresh grass or hay and no silage.» In addition to traditional Gruyère, André Rust also produces Walchwil mountain dairy cheese, Tannenkäse and Zugerbergkäse. «Flawless raw materials form the basis of a good cheese. I know all of my suppliers personally and see them almost every day. This is of prime importance for the highest quality», says Rust of the fascinating natural product milk, which he buys from his neighbouring farmers. The 50-year-old still pursues his profession with a passion – «this job inspires me anew every day», he says.