Cheesemaking - visiting a Swiss dairyman

the high point of cheese making is breaking it up and taking it out this needs care the harp is always drawn through the cheese mass following the same paths this is the only way to ensure that the cream cheese is always reduced to the same size crumbs so that the quality of the cheese remains constant 50 liters of milk yield a cheese wheel weighing about 5 kilos at the beginning of the alp season andreas eaton produces 24 cheeses daily toward the end just 12 every two days but the time saved is relative the working steps are the same whether the quantity of milk is small or large and the work in the cheese cellar increases with each cheese produced the dairyman always used to put the corners of the cheesecloth in his mouth and this age-old tradition is still kept up today but the hydraulic lift makes taking it out much easier at last it's time the cream cheese is taken out of the copper vet the whey is left behind in former times workers on the alps might have taken a bath in it but now that's frowned upon for reasons of hygiene but the way forms an excellent basis for pig feed the meat of alpine pigs is considered especially nutritious and is in great demand because alpine pigs are fed a healthy diet on the kalphizan alp the farmers who own the pigs pay a lump sum as for dairy cows or young cattle and andreas eaton who owns three of them is no exception the pigs feast on the way with relish but for them too this delicacy starts to run out towards the end of the season andreas eaton is a qualified forester and has completed an agricultural apprenticeship later he would like to take over a farm although this is the second time he's been in charge of cheese production on the calfison alp at just under 25 he's very young for this responsible job timing is extremely important for the quality of the cheese the sequence of the individual production steps is always the same in order to maintain the same temperature humidity pressure and so on each and every day only cheese which is actually produced on an alp can be sold as alpine cheese and that means hand made out of raw milk from cows that can move freely and feed on alpine pastures the kalfazana alpine cheese meets all these criteria cleanliness is an important prerequisite for producing good cheese the cleaning of milking equipment buckets and vats is one of anina bloom's jobs the cheese cellar is mainly looked after by peter kaufman the 68 year old has found a new passion after retirement and this is his eighth season as an assistant dairyman previously he had worked for the post office for 40 years while the volume of milk and cheese production decrease over the summer the number of cheeses in the cheese cellar grows constantly and they need to be brought out every day greased and put away again a job that requires plenty of energy the production of alpine butter is another task of the dairy man and his assistant the cream is pasteurized and acidified before it is poured into the buttercream so that the butter doesn't go rancid getting the deep yellow lumps out of the drum can make the heart of even a hardened herdsman beat faster but then kneading it under cold running water until the last remaining buttermilk is pressed out literally needs a cold blooded approach because you can't do it with warm hands the slabs of butter up here are different to those in a shopping center they weigh a kilo and it takes some skill to prise them out of their time-honored wooden molds towards the end of july the cheese cellar is full the moment has come to taste the young alpine cheese together with the altmaster and to transport the first 130 cheeses into the valley a reason to celebrate especially when the cheese is good each farmer participating is entitled to an amount of cheese corresponding to his cow's milk production but even the smallest celebration has its price the additional work over lunch means that the alpine workers have to give up their usual lunchtime nap in the small alsatian village of vieux ferret half an hour away from basel bena anthony runs a very special cheese company he is considered a cheese expert par excellence supplying royalty and grand hotels all over the world he also attracts private cheese enthusiasts he readily confirms that cheese from freely grazing cows goats and sheep tastes better than what you get from ones fed in a barn it's like night and day that's why i only buy my hard cheese between spring and autumn everything which is tom cheese i buy only during the period when the cattle graze outside bernard anthony calls his profession eleven he buys his cheese from producers and then keeps up to 150 varieties in his cellars until they have fully ripened anthony grew up in humble circumstances and received no professional training he eventually found work as a market stall holder a friend advised him to peddle cheese alongside the socks bras and chocolate this proved to be a stroke of luck because it's how he met the famous food critic wolfram siebeck in the meantime sibeck has become one of bernard anthony's greatest admirers while his son roberta anthony takes care of orders received the metro from ajay himself advises his customers in his store as well as all over the world but the alpha and omega of his philosophy is purchasing

Channel: wocomoCOOK

Views: 12,074,615

Rating: 4.639894 out of 5

Keywords: kochen, essen, simple dishes, cooking, cook, cuisiner, kitchen, recette, Kochrezepte, österreichische Küche, cuisine autrichienne, Austrian cuisine, hand-made, traditional craft, Switzerland, lab-ferment, acid bacteria, dairy products, Dairy, Coagulation, Cheesemaker, Fermentation, mountain pasture, Alpine transhumance, high alpine pasture, Sennerei, Senn, Alp, Alm, Swiss Cheese, Mountain Cheese, Emmental, casein, a visit at a, a visit at a Swiss dairyman, PLAY_EN

Id: l9lwiOnMVVU

Length: 8min 49sec (529 seconds)

Published: Thu Oct 15 2015

Reddit Comments

[u/[deleted]]

I don't know how I would survive without my afternoon nap. These cheese makers are truly battle hardened. salutes

[u/RedEchoRanger]

I know it's supposed to be gourmet, but there were some hairy cheeses in that shop

[u/hammadurb]

Thanks for sharing! Good to see people out there still maintaining ages old methods.

[u/lowonbits]

"The dairy man always used to put the corners of the cheese cloth in his mouth and this age old tradition is kept up today."

"The whey is left behind, in former times workers on the Alps might have taken a bath in it, but now that's frowned upon for reasons of hygiene."

Wait...what?

[u/Magzter]

Youtube monetization issues really hitting Kurzgesagt.

[u/xayzer]

I love how everything is an art nowadays, not just an honest day's work like it used to be. You know how to make cheese the way it's supposed to be made? That's art. You make bread that tastes the way bread should? Mhm, art. You can cobble together a wooden stool out of some reclaimed wood that doesn't fall apart the first time you sit on it? Artisanal!

[u/RedSnt]

I might be a cynical Dairy Man from Denmark that only spent 3 months on Bornholm making that "worlds" best Danablu. Reality is that certain regions of the world are only allowed granted allowance to make certain cheeses like danablu, often meaning that the "worlds best" is really "country's best".

Nothing I saw here was out of the ordinary for making cheese. Most of the flavor is put into the step BEFORE cutting the curds which is the first step in this video, which is the combination of cheese culture (bacteria) depending of what kind if cheese you want. Another step if when you drain the whey - the harder the cheese the sooner you drain the whey.

[u/Maxkiller920]

Very interesting video. Nice upload!

[u/Arachnophobik]

I now know what I wanna do with my life.