nutrition: [19 resultados]
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|nutrition: - cookware:
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|When they were shepherds they would sometimes sleep in the huts, but not always. They also would make the cheese there.
|water - jobs:
|Mainaina was at the shepherding for thirty-two years in Irupil. The same year that she got married she went to the pasture lands. The cabin was at a distance of three and half hours. They would go some eight days before to clean it and to bring up the provisions. Then they would take the sheep up on the twenty-ninth of April.In the mornings while her husband collected the sheep she would light the fire and heat the water so that all would be ready to make the cheeses as soon as the sheep were milked. Making the cheese was her work, she would make two in the morning and two at night. Meanwhile she would do the other chores, cleaning the cabin and so on. When it was time to take down the cheese, they would set off at about three in the morning with the mule and the donkey, before the cheese might get heated up. They needed eight days to bring down all the cheese. They used to milk about a hundred sheep and make cheese of that milk. She learnt how to do it from her husband. How they made the cheese.The chores in the cabin.They did up the place.Later they took over the hotel during two years but continued with the shepherding and the cheeses. When they had children, they too were up there in the summer. During the school year, however, they stayed down below.They never had any problems with the cheese. The journeys they had made up and down.By ten o’ clock in the morning they used to have all the chores finished .In the cabin there was no running water. They used to take two donkeys and it was about an hour away to reach the water spot. One donkey would carry sheets and things and the other the water. They had to go for water everyday.
|war - jobs:
|They made roads in Garruze and the children went to school in Donapaleu.The flock grew according to their needs. They boys would do the same as she did. Where the boys all are now.She was the only woman in Irati. The people who passed through there. It was the time of the war. An anecdote about the “Maquis”: they saw how they took one of the sheep to the hotel, but it was not the only time. The woodcutters would spend the afternoons with them. They used to sell the cheese.The children would come up to them during the holiday period. In the autumn all of them would go back down. When, how and to whom, they sold the cheese. In war time it was an advantage to make cheese.
|A woman who worked as a shepherdess. She was thirty-two years in the Irati mountains.(02:10”) First they were two or three years in Olape and in autumn, they would go to a hut which they later bought in Irati.Before going up, in May, they were on the meadows and they would prepare the goods which they would later bring up on the donkeys. They went up at the same time as the sheep. They reached the hut in two days.First the woman would organize the chores in the hut and then she would go and milk the sheep, clean the shelves…One time they went up in May and it began to snow three days later.To shear the sheep all the shepherds came together. That was not woman’s work so she would make the meals.The children would come up on vacation. During the school year they would stay down below with the grandparents. They would bring down the cheese on the donkeys. They would join with others and sell the cheese together. (13:35”) At that time few people would be seen in the mountains. Since the roadways have been made you can find many people in the woods of the Irati. She liked the life in the mountains. They used to eat a lot of corn. The bread came later. How they managed with the lights.Winter was spent with fodder for the animals. The woman had more work in winter than in the mountain hut.(20:30”) There were also some bad autumns and they had to come down earlier than planned .One time they had to leave eighteen sheep behind in order to save the rest of the flock and later they found them all alive. (23:40”) Nowadays the shepherds spend the day up there but few would think of living up there. Nowadays the huts are better prepared, it would be easier to live there now.The wool is no longer sold. In the old days a lot of money could be made selling wool.(30:00”) They began to milk and make the cheese quite late, in February. In May and June the cheese was better, because up there the sheep gave more milk. Her children did not follow in the same work but that was not any disappointment.Nowadays everything is different. (38:00”) Goodbye and thanks.(39:00”) Song.(44:45”) Goodbye to the program.
|Introduction: The shepherdesses. This young woman lives with her husband in the mountain.Unlike the previous cases of shepherdesses, she has a pathway to the cabin, and now it is possible to live in more comfort. More people visit the mountains and with a car there is no problem. She does some big shopping whenever she comes down.At first the children stayed with the grandparents, but later they began to shorten the week, sending them up on Tuesday afternoons. She had become a bit distant from them and now she feels closer to them. There are some things which other children have that they don’t, but it is a choice, like having TV, and she explained it to them and they accept it. They four of them talk and play together.It is not easy to make them fond of this kind of work, but now each of them has their own horse and they help a lot with the jobs. The boy likes the work and knows it, but they will not oblige him to continue it.She does not see any inconvience for women who want to live in the mountain nowadays. It is necessary to like it and everything is not available at hand, but they do have water and light. They have a washing machine to do the washing. But she likes to do it in the river with her feet in the water. A flock of sheep can provide a living. They make cheese from all the milk. They have set up a small cheese business. Making cheese from all the milk is enough to live on all summer. The preferences of the children.They have two hundred and twenty sheep. The winter work is the same as always. It hasn’t changed. But now there are more modern appliances.However, they have four hundred sheep to look after in summer but on the other hand they have more milk and with that they make the cheese and make a bigger profit.The cheese is sold at the cabin. They are in the same location and they have a camping close by. They also have their regular customers. Above all, they want to be there. She has no regrets about the choice she made.She had been in a factory for three years and she had no doubts about making the change. What costs the most effort is having to change house twice a year. There are four of them and they have a lot of things. But with the car it is not difficult. Outlines, not being tied to a machine, the mode of dressing, the simple life: that is what makes it attractive.The doors of the cabin are always open. In the mountain there is more time to talk to people. They only need the important things in life.(47:25”) Goodbye.
|brown the cheese
|Introduction: when the sheep were milked up in the mountain pass, the cheese was also made up there. Normally the cheese was made in blocks of five kilos. (03:15”) More money could be made by selling the cheese than by selling the milk. They used to make cheeses of four or five kilos in weight. They have even made them up to ten kilos. In the cabin there was a place to store the cheese, placed in wooden boxes. Things to take note of when making cheese. The cleanliness of the milk was very important.It was drained with a cloth.In order to “gorritu” (to brown) the cheese it was exposed to the fire. Nowadays this is not done. To do this, the “sortsia” was used – a round piece of wood which held the cheese close to the fire.
|At the age of fourteen he was already making cheese. That was where he learnt it and this is why when he went to America he did not suffer hardship as some had done. He learnt to make cheese with the shepherd and his father. They would heat the milk in the wood fire and then they would make the cheese. The size of the cheeses would depend on the quantity of milk.Nowadays, fridges are needed to keep the cheese in good condition. In the old days, however, it was possible to keep it in the cabin. In this house there was a good place for it as, having been built against the mountain, there was a good temperature. After one month in the cabin they would take the cheese down to the house.Father and sons would go off to sell the cheese on foot and carrying the sack on their back.They would start to make the cheese after the sale of lambs in January.
|How the cheese is made. Heat the milk at 32 degrees and then let it cool during half an hour or three quarters of an hour. But it to heat again and stirring it heat it at 42 degrees. Leave it to cool for half an hour. Put it in the mould and put it in the storeroom. Everything is done by hand.
|How the"gazta zaharra" is made: That cheese which looks bad is used for it, the ugly ones and the ones which have cracked. They are cleaned and scraped. Then it is put into a pot with water and it is mixed well and left for two months. Strong tasting cheese is needed, if not, it can turn out bad. Nobody would dare to say when the best cheese comes out.
|How cheese is made. The milk is heated and rennet is added depending on the number of litres. One kilo of cheese needs six or seven litres of milk. Matured cheese is worth more than cheese that has not been matured, but green cheese loses weight until it is dry.
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