Mitteleuropa, Bayern - Herstellen von Bergkäse im Allgäu

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Video in TIB AV-Portal: Mitteleuropa, Bayern - Herstellen von Bergkäse im Allgäu

Formal Metadata

Title
Mitteleuropa, Bayern - Herstellen von Bergkäse im Allgäu
Alternative Title
Central Europe, Bavaria - Preparation of Mountain-cheese in Allgäu
Author
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.
Identifiers
IWF Signature
E 2574
Publisher
Release Date
1994
Language
Silent film
Producer
Institut für den Wissenschaftlichen Film (IWF)
Production Year
1975

Content Metadata

Subject Area
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 Encyclopaedia Cinematographica
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