Le Fromage de Roquefort - Extrait
This documentary on the manufacturing and maturing of roquefort cheese shows us– from milking to packaging– the practices of ancient cheesemaking. The vast cellars extending under the village of Roquefort-sur-Soulzon, with their natural ventilation, allow a maturing process according to the rules of this art. For around four months the cheese remains deep underground, while the workers salt the pieces of cheese, pile them up to drain them, scrape them to remove the excess of moisture with precise movements of their experienced hands.
- Year
- 1927
- Type
- Film
- Length
- 00:01:58
- Gauge
- 35mm
- Sound
- Silent with added sound
- Image
- B&W
- Notes
- Full lenght: 00:23:16.
- Restored in 2007 by Immagine Ritrovata, Bologna.
- Music performed by Grégory Daltin.
- Genre
- Documentary
- Film archive
- La Cinémathèque de Toulouse
