Note 35 — Chapter V
Reading edition
M. Correvon informs me that the Gruyère cheese is supposed to owe its peculiar flavour to the alpine Alchemilla, which is now on that account often purposely sown elsewhere.
Reading edition
M. Correvon informs me that the Gruyère cheese is supposed to owe its peculiar flavour to the alpine Alchemilla, which is now on that account often purposely sown elsewhere.