Sicily. Traditional Flavoured Pecorino Cheeses
Description
As the largest island in the Mediterranean, the culture of Sicily has been influenced by the Greeks, Romans, Arabs and Normans - and of course the Italians. These influences can clearly be seen in the traditional cheese-making process. Host Will Studd travels to Sicily and visits one of the last farmhouse dairies making a saffron-flavored sheep's milk cheese. He also samples the many flavors of Sicilian Pecorino, and explores a Dickensian cheese-maturing room that is several centuries behind the times.
Runtime
24 min
Series
Subjects
- Gastronomy (84)
- Food industry and trade (258)
- Cheesemaking (35)
- Food (360)
- Food service (145)
- Artificial foods industry (89)
- Economic geography (159)
- Natural foods (61)
Geography
Genre
Date of Publication
[2013], c2010
Database
Films on Demand
Direct Link
Similar Films
The U.S. of Agriculture, Episode 13
Jimmy's global harvest. USA
Energy balance
Portugal, the Atlantic coast near Aveiro
Natural Assassins
Food safety. What you don't know can hurt you
Alternative Agriculture, Food for Life
Quest's world of wonder. Istanbul. Season 1, Episode 7
Jamaica, green island, black skin, golden sun
Insects, High-Tech and Junk Food
Nutrition pathways. Metabolism. Lesson 9
Micro-Killers
Food Poisoning
Fats. Friends or Foes?
Culinary journeys. Paris to Edinburgh. Helene Darroze. Season 1, episode 7