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View at Mémoire filmique Pyrénées-Méditerranée
  • Other title(s): Cheese time
  • Genre: Amateur film
  • Year: 1987
  • Runtime: 00:11:01
  • Description: Documentary filmed in Can Pataco (Llucmajor , Mallorca) on how cheese is made in Mallorca's farms. We can see how sheep are milked while a tune is heard. Cheese making starts by putting the fogasser (a white piece of cloth) over the opening of a pitcher to strain the milk. Thistle flowers are chopped and are also added in the fogasser. The milk is stirred well and put on the fire for two hours. A fogasser is placed in a basin, the cheese is put on top and the excess of milk is removed. The corners of the fogasser are stretched and tied together. The pieces of cheese are pressed to remove the milk they still contain for 2 or 3 hours. The milk that is left is put on the fire to get the brossat or mato cheeses. Finally the cheese pieces are left to dry on a board.
  • Keywords: Majorca / Llucmajor / Can Patacó / cheese / farm / sheep / pitcher / milk / thistle / fire / curd
  • Provider: Arxiu del So i de la Imatge de Mallorca
  • Rights: In Copyright / Gabriel Mayans
  • Colour: Colour
  • Director: Gabriel Mayans
  • Sound: With sound
  • Collection: Films Gabriel Mayans
  • Language: ca