A lu vagnévi sésúra quèla «schichta» … quèla dèv’ al tschagrún … gè , al tschagrún … cò diani al tschagrún a tudèstg ? … [f4] Ziger … [m3] Ziger … a lura cu quaj è … è … stèv’ ins pascá gjù quaj a métar ajn ajn quaj … quaj dèv’ usché ampau scù magnùc a quaj vagnéva lu schazagjau fétg .
and then come.IMPF.3SG.EXPL upon DEM.F.SG layer _ DEM.F.SG give.IMPF.3SG DEF.M.SG wey_cheese _ yes DEF.M.SG wey_cheese _ how say.PRS.3PL.3PL DEF.M.SG whey_cheese in German _ _ Ziger _ _ Ziger _ and then when DEM.UNM COP.PRS.3SG _ COP.PRS.3SG _ must.IMPF.3SG GNR fish.INF down DEM.UNM and put.INF in in DEM.UNM _ DEM.UNM give.IMPF.3SG so a_bit like cheese and DEM.UNM PASS.AUX.IMPF.3SG then appreciate.PTCP.UNM much
And then this layer would come up … this would yield the whey … yes, the whey … how do they call the Swiss German whey cheese? [f4] Ziger … [m3] Ziger … and then when this is … is … one had to skim this and put into into, this would produce something a bit like cheese and this was very appreciated.