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Production of the unique smoked cheese in the Gundestrup Dairy and Brewery (Gundestrup Mejeri og Bryghus). Each fresh cheese is passed through the smoke while lying on a grate for 20 seconds. After that the rygeost has a subtle smoke aroma. Gundestrup, Svendborg, Denmark

RFID:2GPPW96

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Contributor:

Georg Berg

Image ID:

2GPPW96

File size:

140 MB (4 MB Compressed download)

Releases:

Model - no | Property - noDo I need a release?

Dimensions:

8568 x 5712 px | 72.5 x 48.4 cm | 28.6 x 19 inches | 300dpi

Date taken:

22 September 2021

Location:

Svendborg, Region of Southern Denmark, Denmark

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RF2GPPTNB–Production of the unique smoked cheese in the Gundestrup Dairy and Brewery (Gundestrup Mejeri og Bryghus). The cheese loaves from the morning are placed directly from the ring mold onto the roundel of the smoking machine. Gundestrup, Svendborg, Denmark

RF2GPPWC3–Rygeost is a cheese specialty from the Danish island of Fyn. The cheese is exposed to an intense smoke of organic straw for about 20 seconds. Production of the unique smoked cheese in the Gundestrup Dairy and Brewery (Gundestrup Mejeri og Bryghus) Gundestrup, Svendborg, Denmark

RF2GPPWBF–Production of the unique smoked cheese in the Gundestrup Dairy and Brewery (Gundestrup Mejeri og Bryghus). After 20 seconds in the dense smoke from straw the cheese wheels are striped Gundestrup, Svendborg, Denmark

RF2GPPWAN–Production of the unique smoked cheese in the Gundestrup Dairy and Brewery (Gundestrup Mejeri og Bryghus). The employee who puts on the cheese gets fresh air through a special helmet. Gundestrup, Svendborg, Denmark

RF2GPPTMJ–Production of the unique smoked cheese in the Gundestrup Dairy and Brewery (Gundestrup Mejeri og Bryghus) Gundestrup, Svendborg, Denmark. Rygeost is a smoked cheese from the island of Fyn in Denmark. Before smoking, the curd is put in a mold to ripen

RF2GPPWAP–Production of the unique smoked cheese in the Gundestrup Dairy and Brewery (Gundestrup Mejeri og Bryghus). The smoke is directed from below against the fresh cheese, which is placed on a grate. In the past, smoking served to preserve the cheese. Today it is the smoke aroma that makes the cheese a specialty. Gundestrup, Svendborg, Denmark

RF2GPPW99–1,300 cheeses pass through the smoking machine at the dairy Gundestrup every day. Production of the unique smoked cheese in the Gundestrup Dairy and Brewery (Gundestrup Mejeri og Bryghus) Gundestrup, Svendborg, Denmark

RF2GPPWA8–Production of the unique smoked cheese in the Gundestrup Dairy and Brewery (Gundestrup Mejeri og Bryghus). Cheese producer Jørgen Hof from Gundestrup has designed the smoking machine himself and fires with straw from his own organic cultivation. Gundestrup, Svendborg, Denmark

Production of the unique smoked cheese in the Gundestrup Dairy and Brewery (Gundestrup Mejeri og Bryghus). Each fresh cheese is passed through the smoke while lying on a grate for 20 seconds. After that the rygeost has a subtle smoke aroma. Gundestrup, Svendborg, Denmark

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