Comté Gruyere and Farmhouse Morbier
Description
Comté Gruyere cheese has been produced in France for more than seven-hundred years, and is the most important cheese made under the strict French appellation system. In this episode, host Will Studd traces the link between farmer, cheese-maker, and affineur or ripener before visiting the old fort Saint Antoine where sixty-thousand crusty wheels are matured underground. He then visits a small farm to see how Comté's close cousin, Morbier, acquired its black stripe.
Runtime
25 min
Series
Subjects
- Gastronomy (84)
- Food industry and trade (258)
- Cheesemaking (35)
- Food (360)
- Food service (145)
- Artificial foods industry (89)
- Economic geography (159)
Geography
Genre
Date of Publication
[2013], c2005
Database
Films on Demand
Direct Link
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