Film ID:
YFA 3267

WHERE THERE'S A CURD... THERE'S A WHEY.

1979

Visitor Tabs

Description

This is a film that shows the process of making Wenslydale cheese at a dairy in Hawes, North Yorkshire. It was made by a student at Sheffield Poly and has since then been used in adverts to help promote traditional cheese making.

Title-Where there's a curd.

Title-there's a whey.

The film opens with shots of a village in the Dales and a dairy farmer on his way to work.

Title-Kirkby Malzeard, North Yorkshire.

His voiceover says that he has always been up very early for work and when he retires in a few months, he will probably still be an early riser. Following this are shots of the farm that he works in as the `early man'.

The next voice over talks about the structure of the creameries and then describes what the `early man' does; there are shots of him working.

A young farmer brings the cows into the milking parlour and connects the cows to the machine. He says that he milks the cows in the morning and his father milks them in the evening. The man continues on to describe exactly what he does every morning.

A young woman works in a laboratory and talks about the various cultures and milk starters that are added to the milk in order to start the cheese-making process. Following this is a series of shots showing the milk being poured into a large vat at the factory where the cheese processing starts. The voice over explains what processes the milk goes through to change it into curds and whey and then into cheese. Rennet is added to the milk and is then left for several hours until it becomes firm.

The next section takes place at a different farm where a woman is talking about how hard the farming life is, her husband agrees but then she says that she wouldn't have it any other way. They load a truck with milk churns and then the truck is driven off.

Back at the cheese factory, the curd is cut up into blocks, while the whey is allowed to drain off and the cheese blocks are pressed for several hours. At a laboratory, scientists check the quality of the milk and the bacteria.

The next few shots follow a man who drives a tanker to farms to remove the milk and take it to the milk factory. His voice over talks about the various continents that the milk is exported to; some of it is sent to York to be used in cheese making and at the Rowntree factory.

There are more shots from the lab where the technician talks about the various tests that the milk and cheese go through to check for milk solids and fat solids content. There are shots of these tests.

A voice over says that most of the milk produced on farms is kept in tankers and that the milk churns will be phased out by July 1979. There are shots of a man returning empty churns to a farm and collecting the full ones.

One of the last stages depicted is the packing of the cheeses. Some of them are wrapped in wax paper, some have a coating brushed onto them and some are vacuum-packed and then put into boxes. The voice over then talks about all of the countries that the cheese is exported to and this is accompanied by shots of a delivery van going to different shops.

Title – Special Thanks to Mr and Mrs N Bell Plover Hill Farm Galphay
Title – The Byrom Farm Carr House Farm Mickley
Title – Grantly Post Office Harrogate & District Co-Operative Society
Title – Peter Anderson Gary Bellamy Ken Rayne and all the Milk Marketing Board Personnel at Kirkby Malzeard Dairy Company
Title - Camera Crew Tim Place
Sheffield City Polytechnic 1979

(The credits are almost impossible to read so most of them are not included)