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Swiss Cheesemaker stiring a large vat

Swiss Cheesemaker stiring a large vat


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Swiss Cheesemaker stiring a large vat

Swiss Cheesemaker stiring a large vat. Date: circa 1940s

Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries

Media ID 11561896

© Mary Evans / Grenville Collins Postcard Collection

Cauldron Heat Heating Heats Range Stir Stirs Swiss Cheesemaker Fondue


EDITORS COMMENTS
A Swiss Cheesemaker Stirring a Large Vat, Circa 1940s This evocative photograph captures the timeless tradition of Swiss cheesemaking in the 1940s. The image shows a skilled cheesemaker, dressed in a simple yet sturdy apron, intently stirring a large vat or cauldron over an open fire. The vat, which appears to be made of copper, is filled with curds, the solid part of milk that separates during the cheese-making process. The cheesemaker's wooden stirring paddle is submerged in the vat, churning the curds as he expertly guides them towards transformation into Swiss cheese. The scene is set in a rustic, rural environment, with the fireplace and range in the background, surrounded by wooden shelves and tools of the trade. The fire crackles and flames dance, providing the heat necessary to cook the curds and develop the unique flavors and textures that make Swiss cheese a beloved delicacy. Swiss cheese has a rich history dating back to the 15th century, with the first records of cheese production in the Swiss Alps. This traditional method of cheesemaking, passed down through generations, has remained largely unchanged. The process involves heating the milk, adding bacteria to start the coagulation process, and then separating the curds from the whey. The curds are then pressed and salted, and left to age in cool, humid caves for several months to develop their distinct flavors and textures. This photograph is a testament to the dedication and craftsmanship of Swiss cheesemakers, who continue to preserve this age-old tradition and share the joy of Swiss cheese with the world.

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