Alpage de montagne vaches laitières La Pierre du Déjeuner Saint-Gervais Mont -Blanc agriculture

June 2021, mountain farming, alpine pastures, dairy cows... La Pierre du Déjeuner Alpine Pasture, François Curral, Saint-Gervais Mont-Blanc... 24 hours with François Curral and Laura Chamiot-Poncet... All the stages of making Tomme cheese in 24 hours... The dairy cows of the day, 1 Tarine and 11 Abondance: Image, Fluo, Isette, Glisette, Maya, Jasmine, Normande, Nuage, Mississipi, Norvège, Hulotte, Lamotte... The 24-hour race... 5:00 PM milking, 6:15 PM end of milking and return to the alpine pastures for the cows, late evening checks and work in the drying and aging rooms... 4:50 AM morning milking, 5:30 AM heating the milk, 5:50 AM fermenting and ripening, 6:00 AM end of milking, 6:50 AM renneting, 7:00 AM 30 minutes curd cutting, 7:55 AM cheese molding, 9:30 AM cheese pressing, cheese turning throughout the day, monitoring and work in the drying and ripening rooms throughout the day, 3 PM cheese brining... The cheeses remain in the drying room for 2-3 days before being moved to the ripening cellar... They are turned daily depending on their appearance... Les vaches de Cupelin, François Curral:   / les-vaches-de-cupelin-101500554903279   Subscribe to tvmountain's YouTube channel:    / @tvmountain   Support tvmountain on Tipeee: https://fr.tipeee.com/tvmountain tvmountain: https://www.tvmountain.com