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Mitteleuropa, Bayern - Herstellen von Bergkäse im Allgäu

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Formal Metadata

Title Mitteleuropa, Bayern - Herstellen von Bergkäse im Allgäu
Alternative Title Central Europe, Bavaria - Preparation of Mountain-cheese in Allgäu
Author Simon, Franz
Kapfhammer, Günther
Gümbel, Miryam
License CC Attribution - NonCommercial - NoDerivatives 3.0 Germany:
You are free to use, copy, distribute and transmit the work or content in unchanged form for any legal and non-commercial purpose as long as the work is attributed to the author in the manner specified by the author or licensor.
DOI 10.3203/IWF/E-2574
IWF Signature E 2574
Publisher IWF (Göttingen)
Release Date 1994
Language Silent film
Producer Institut für den Wissenschaftlichen Film (IWF)
Production Year 1975

Content Metadata

Subject Area Ethnology
Abstract In einer Almhütte wird in einem Kessel über der offenen Feuerstelle Milch erhitzt und durch Zugabe von Lab und Kultur zum Gerinnen gebracht. Die so entstandene Käsemasse wird in eine Form gefüllt und etwa 24 Stunden gepreßt. Bevor der Käse in ein Salzbad gelegt wird, lagert er ca. 12 Stunden im Keller.
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.
Keywords Tierhaltung
Milchwirtschaft
Kuhmilch
Käsebereitung
Feuer / Feuerstelle, offene
Alm / Almwirtschaft
Allgäuer Käse
Allgäu cheese
alpine pasture / alpine dairy farming
fire / open fireplace
cheese making
cheese production
cows' milk
dairy farming
animal husbandry

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