Who makes these magnificent triangles of very good creamy swiss cheese?
When I was young many years ago they existed and I believed that a million young Chinese girls were pouring that liquid gruyere on small molds and sealing them with silver papers that had been cut to the size of the mold.
But I grew and realized that machines were invented to perform this operation.
But today I still worry about the small red string that you pull to open the triangle.
There must be a very clever machine that introduces that red string in the cheese triangle a million times a minute.
One day before I die I want to see that machine in action, it must be a wonderful instrument.
Then I can eat all these beautiful vache qui rie triangles without a bad conscience and really enjoy them.