Making Cantal 1897
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Making Cantal 1897
Manufacturing Cantal cheese - kneading the curds Date: 1897
Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries
Media ID 14271033
© Mary Evans Picture Library
1897 Cantal Cheese Curds Kneading Manufacturing
Making Cantal 1897
EDITORS COMMENTS
is an intriguing and captivating photograph that offers a glimpse into the rich history of Cantal cheese manufacturing. This image, taken in 1897, depicts the essential process of kneading the curds during the production of this beloved French cheese. The photograph captures a skilled artisan deeply engrossed in the task at hand, expertly working the curds with his hands. The curds, fresh and white, are spread out on a large wooden table, their texture resembling that of thick cottage cheese. The artisan's expression is focused and determined, his muscles strained from the physical labor required to transform these curds into the firm, dense, and delicious Cantal cheese that we know today. The surrounding environment of the photograph adds to its historical significance. The room is dimly lit, with large windows letting in the natural light, and the wooden beams and stone walls evoke the rustic charm of a traditional French cheese-making facility. The large vats and barrels in the background hint at the various stages of the cheese-making process, from milk collection to aging. The photograph provides a window into the past, showcasing the traditional methods used to produce Cantal cheese over a century ago. It serves as a reminder of the dedication, skill, and passion required to create this cherished dairy product. The image is not only a testament to the rich history of Cantal cheese but also a celebration of the artisanal craftsmanship that continues to be an essential part of its production today. This photograph is an invaluable historical document, offering a unique perspective on the manufacturing process of Cantal cheese in the late 19th century. It is a must-see for anyone interested in the history of food production, cheese-making, or French culinary traditions.
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