Framed Print : Making Gruyere 1891
Framed Photos 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
18"x14" Modern Frame
Step back in time with our exquisite 'Making Gruyere 1891' framed print from the Media Storehouse collection. This captivating image, sourced from Mary Evans Prints Online, transports you to the turn of the 20th century as you witness the traditional manufacturing process of Gruyère cheese. The intricate details and rich colors bring the scene to life, making this a stunning addition to any kitchen, dining room, or office space. Immerse yourself in history and add a touch of rustic charm to your home decor with this beautifully framed print.
16x12 Print in an MDF Wooden Frame with 180 gsm Satin Finish Paper. Glazed using shatter proof thin plexiglass. Frame thickness is 1 inch and depth 0.75 inch. Fluted cardboard backing held with clips. Supplied ready to hang with sawtooth hanger and rubber bumpers. Spot clean with a damp cloth. Packaged foam wrapped in a card.
Contemporary Framed and Mounted Prints - Professionally Made and Ready to Hang
Estimated Image Size (if not cropped) is 40.6cm x 35.6cm (16" x 14")
Estimated Product Size is 45.7cm x 35.6cm (18" x 14")
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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