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Emmental-Käse   [Original Title]

Wie machisch du der Ämmitaler Chäs   [Other Title]
Country of Origin: Switzerland
Year of origin: n/a
Genre: Amateur
Locations of shooting: Emmental

Director: A.Berger
Production company: A.Berger
Director of photography: A.Berger

Keywords: Emmentalerkäse, Käseherstellung
This amateur film (no sound) follows the process of cheesemaking in Emmental.
Beginning with private shots of some children on a slide, we are soon to be found in the midst of a cheeseproduction in a small cheese factory.

Farmers bring in their milk, which is weighed and controlled for any sort of unwelcomed bacteria, to be collected in a huge cheese vat. The milk is being heated to the point of temperature, where added bacteria works best for the process. The cheese milk is constantly cut with a special tool, while in the vat.
After a while the curd is seperated from the whey with a sheet and hanged to dry. Then the curd is filled into a round form, to be pressed and to be stored. During storage, the cheeses are frequently lubricated and lightly pressed again.

The film ends with the devoted cleaning of the vat and, of course, a piece of cheese.

Version 1
Language: n/a
Sound: n/a
Aspect: 1:1,33
Duration: 14 min

Length 110 m Request Copy Button
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Copy Type Reversal positive
Base Acetate