France. Massif Central and Auvergne
Description
On the rugged plateau of Massif Central and Auvergne the rich green pastures are famous for the six benchmark AOC French cheeses, including three semi-hard varieties that date back to the twelfth-century. Host Will Studd learns how these three differ on a trip to an abandoned railway tunnel, where more than 3000 cheeses are now matured. Then it's off to a cow fair and the annual transhumance, or seasonal livestock migration, and the village of St Nectaire where a troglodyte dwelling full of cheese that is still matured on rye straw mats.
Runtime
30 min
Series
Subjects
- Gastronomy (84)
- Food industry and trade (258)
- Food (360)
- Food service (145)
- Artificial foods industry (89)
- Europe (17)
- Economic geography (159)
- Natural foods (61)
Geography
Genre
Date of Publication
[2013], c2006
Database
Films on Demand
Direct Link
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