France. The Last Trappist Monks Cheese
Description
Trappist Monks from the order of Cisterian have been responsible for producing some of the most famous washed rind cheeses in France. These days, the rapidly dwindling number of monks, threatens cheese-making in monasteries with extinction. Will Studd travels to the abbey of Mont des Cats in Normandy, Citeaux in Burgundy, and Tamie in Savoy to discover how these cheeses are being made and what the future holds for these classic benchmarks.
Runtime
30 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], c2012
Database
Films on Demand
Direct Link
https://www.remote.uwosh.edu/login?url=https://fod.infobase.com/PortalPlaylists.aspx?wID=102638&xtid=55421
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