Documentary about milk and milk products.
Documentary about the various stages in the production of milk and cheese. The film begins with cows being milked on a farm. The milk cans are transported to the ‘Aurore’ dairy, where a milk sample is filtered out and examined in the laboratory. The milk that does not immediately go to market is then sterilized, pasteurized, or condensed. We then see how cheese is made: factory workers curdle the milk, and separate the curds and whey. The fresh cheese is pressed into containers, then pickled and dried. Through a chute, the cheese winds up on the boat that carries freight to the warehouse. There, the cheese is tapped, pierced, grinded, sniffed, and tasted. On the farm, cheese is made in the same way, but on a smaller scale. The cheese is sold at the cheese market in Alkmaar. We see how the cheese is stacked on wooden supports (called berries), and repositioned by two men.
Kunst en Amusement No. 46, 1923
Nieuw Weekblad voor de Cinematografie No. 6, 1923