making swiss cheese

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PowerPoint Show by Andrew

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Post on 19-May-2015

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  • 1. PowerPoint Show by Andrew

2. In Gruyeres, western Switzerland, from mid-May to mid-October, the fifth generation of the Murith family produces itsdistinctive mountain pasture Gruyere cheese.Each wheel of cheese weighs between 25 and 40 kilograms,and takes a minimum of six months to mature.The family produces 200 wheels each year to sell locally,using unpasteurized milk from their own herd of cows. 3. Cheese maker and farmer Jacques Murith prepares the whey to makeserac at the Proveta pasture in Gruyeres, western Switzerland. 4. Cows graze in a field at the Tsermon mountain pasture in Gruyeres. 5. Farmer Jacques Murith gathers his cows prior to their departurefor the Proveta pasture on the first day of the season. 6. Murith family members and friends walk down a tracktoward the Gruyeres Castle with a herd of cows. 7. Alexandre Murith milks the cows at the Proveta pasture in Gruyeres. 8. Cows stand outside the mountain pasture chalet after the morning milking. 9. Chopping wood for the fire at the Tsermon mountain pasture chalet. 10. Wood fire warms the milk in a copper vat. 11. Jacques Murith pours a bucket of skim milk into a copper vat. 12. Jacques Murith splits the curds into grains during the cheese making process. 13. He further splits the curds during cheese making process. 14. Using cheesecloth, he molds a wheel of cheese. 15. Jacques Murith and his son Alexandre press newly made wheels of cheese. 16. Alexandre Murith removes molds after making a wheel of cheese. 17. He checks the cohesion of the newly made cheese with his fingers. 18. Newly made wheels of cheese travel down acable car for delivery to the ripening cellar. 19. Alexandre Murith transports wheels of cheese in the ripening cellar. 20. Jacques Murith walks down the rindya (a dialect wordfor the return to the plains) on the last day of the season. 21. Cows graze in the late afternoon in the Tsermon mountain pasture. 22. ThankYou