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Central Europe, Bavaria - Preparation of Mountain-cheese in Allgäu   [Title Translation]

Mitteleuropa, Bayern - Herstellen von Bergkäse im Allgäu   [Other Title]
Anno di produzione: 1975
Genere: Documentary Film
Location: n/a

Credits:
Production company: IWF (Göttingen)
First released by: IWF (Göttingen)
Distributor: IWF (Göttingen)
Author: Franz Simon
  Günther Kapfhammer
  Miryam Gümbel


Parole chiave: Allgäuer Käse, Alm, Almwirtschaft, Feuerstelle, Käsebereitung, Kuhmilch, Milchwirtschaft, offene, Tierhaltung, Allgäu cheese, alpine dairy farming, alpine pasture, animal husbandry, cheese making, cows' milk, dairy farming, fire, fire place, open, ['Feuer', 'Feuer']
In an Alpine hut milk is heated in a kettle above an open fire and made to curdle by adding rennin and cultures. The cheese mass that is thus formed is filled into a mould and pressed for approximately 24 hours. Before the cheese is placed in a saline bath, it is stored for approximately 12 hours in a cellar.

Version 1
Lingua: NULL
Suono: n/a
Mascherino: n/a
Durata: 34 min

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Version 2
Lingua: NULL
Suono: n/a
Mascherino: n/a
Durata: 34 min

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Version 3
Lingua: NULL
Suono: n/a
Mascherino: n/a
Durata: 34 min

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