John D. / Old School Wisdom 👍🏻 on Instagram: "1. Hans Mueller has produced Alpine cheese in Grindelwald for 43 years, aging wheels exclusively in natural caves at 2,400m elevation where temperature stays constant at 8°C and humidity at 88% year-round. Food chemists analyzing his 3-year-aged cheese found 920% more flavor compounds than factory-aged cheese. “Mountain air pressure and constant cold create slow fermentation,” he explained. “Bacteria work differently at altitude. Cheese aged at sea