Mitteleuropa, Bayern - Herstellen von Bergkäse im Allgäu
Formal Metadata
| Title | Mitteleuropa, Bayern - Herstellen von Bergkäse im Allgäu |
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| Alternative Title | Central Europe, Bavaria - Preparation of Mountain-cheese in Allgäu |
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| License | 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. |
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| IWF Signature | E 2574 |
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| Production Year | 1975 |
Technical Metadata
| IWF Technical Data | Film, 16 mm, 371 m ; SW, 34 min |
Content Metadata
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| Abstract | | German | German 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. | | English | English 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. |
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| Keywords | | German | German | | English | English |
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| IWF Classification | | German | German | | English | English |
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