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Cheese making
7:00
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Recordist's notes
In the "fromagerie Gojon", people are making traditional cheese called Comté Pyrimont. It's a 45 kg cheese, which needs 18 to 24 months refinement. This cheese is excellent and has a very stong odour. Here, a machine is turning each cheese, brush it with water and salt, and replace it back to the good place.
About the place
Cran-Gevrier is a town of about 19,354 people in Auvergne-Rhône-Alpes, France. OttoAnna lists 6 field recordings from here.
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More by Vincent Duseigne
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Sources & credits
- “74910 Franclens, France - Cheese making” by Vincent Duseigne – CC BY 3.0 · radio aporee ::: maps via Internet Archive
- Reverse geocoding: GeoNames – CC BY 4.0