Cheesemaking - visiting a Swiss dairyman
14 میلیون بار بازدید -
9 سال پیش
-
The day at "Alp Calfeisen"
The day at "Alp Calfeisen" starts with heating up the huge cheese vat.
Cheese is still made by hand here according to a traditional method with milk from healthy cows grazing on high pastures.
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Dairyman Andreas Itten takes us through the refined art of cheesemaking: turning milk into wheels of cheese, keeping the cheese at its prime until it arrives on the shop shelves, and then how alpine butter is made.
An excerpt from "Healthy Cows"
produced by NZZ Format
Cheese is still made by hand here according to a traditional method with milk from healthy cows grazing on high pastures.
Watch more from our playlist "Food Culture": https://goo.gl/cA9rGN
Subscribe to wocomoCOOK: https://goo.gl/9c1suR
Follow us on Facebook: Facebook: wocomo
Dairyman Andreas Itten takes us through the refined art of cheesemaking: turning milk into wheels of cheese, keeping the cheese at its prime until it arrives on the shop shelves, and then how alpine butter is made.
An excerpt from "Healthy Cows"
produced by NZZ Format
9 سال پیش
در تاریخ 1394/07/23 منتشر شده
است.
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بـار بازدید شده