Poster Print : Making Gruyere 1891
Poster Prints from Mary Evans Picture Library
Making Gruyere 1891
Manufacturing Gruyere cheese - a traditional method Date: 1870
Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries
Media ID 14271037
© Mary Evans Picture Library
1891 Cheese Gruyere Manufacturing Method
18x24 inch Poster Print
Step back in time with our exquisite 'Making Gruyere 1891' poster print from the Media Storehouse collection. This captivating image, sourced from Mary Evans Prints Online, offers a glimpse into the rich history of cheese making. Witness the traditional process of manufacturing Gruyère cheese in the late 1800s. Perfectly suited for any kitchen, dining room, or cheese enthusiast's space, this vintage print adds an authentic and timeless touch to your décor. Bring the charm of the past into your present with Media Storehouse's high-quality poster prints.
Poster prints are budget friendly enlarged prints in standard poster paper sizes. Printed on 150 gsm Matte Paper for a natural feel and supplied rolled in a tube. Great for framing and should last many years. To clean wipe with a microfiber, non-abrasive cloth or napkin. Our Archival Quality Photo Prints and Fine Art Paper Prints are printed on higher quality paper and the choice of which largely depends on your budget.
Poster prints are budget friendly enlarged prints in standard poster paper sizes (A0, A1, A2, A3 etc). Whilst poster paper is sometimes thinner and less durable than our other paper types, they are still ok for framing and should last many years. Our Archival Quality Photo Prints and Fine Art Paper Prints are printed on higher quality paper and the choice of which largely depends on your budget.
Estimated Product Size is 61.6cm x 46.3cm (24.3" x 18.2")
These are individually made so all sizes are approximate
Artwork printed orientated as per the preview above, with landscape (horizontal) orientation to match the source image.
EDITORS COMMENTS
Step back in time and witness the traditional artisanal process of making Gruyère cheese, as captured in this evocative photograph from 1891. The image transports us to a quaint Swiss dairy farm, where the production of this beloved Alpine cheese has remained largely unchanged for centuries. The scene unfolds in a rustic, stone-walled cheese cellar, where vats of fresh milk are meticulously tended to by skilled cheesemakers. The milk, sourced from the nearby pastures where cows graze on lush, green grasses, is slowly heated and inoculated with bacterial cultures. As the milk coagulates, the cheesemakers carefully cut the curds and drain off the whey, shaping the resulting curds into round, compact forms. Once the curds have set, they are transferred to large, wooden presses, where they are compressed and wrapped in cloth to expel excess moisture. The cheeses are then placed in the cool, humid cellar, where they will mature for several months. During this time, the cheese develops its distinctive, nutty flavor and firm, dense texture. This photograph offers a rare glimpse into the rich history of Gruyère cheese-making, a tradition that has been passed down through generations. The scene is a testament to the dedication and craftsmanship of the cheesemakers, who continue to preserve this time-honored method of production. Today, Gruyère remains a cherished part of Swiss culinary heritage, enjoyed in dishes such as fondue and raclette, as well as in sandwiches and salads around the world.
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