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France Massif Central and Auvergne
- Available as
- Online
- Summary
-
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-c...
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.
Details
- Creator
- ABC International
- Format
- Videos, Slides, Films
- Language
- English
- Contributors
- Publication
-
- New York, N.Y. : Infobase, [2013], c2006
- Series
- Physical Details
-
- 1 streaming video file (30 min.) : sd., col
- digital
- video file
- OCLC
- ocn870312941
- Access requires authentication through Films on Demand.
- Encoded with permission for digital streaming by Infobase on November 17, 2013.
- Films on Demand is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.
- Mode of access: Internet.
- System requirements: FOD playback platform.
- Origin of Laguiole Cheese (2:18) -- Making Laguiole Cheese (3:01) -- Making Aligot (2:34) -- Auvergne Cheese Maturing Tunnels (2:47) -- Handmade Salers Cheese (2:39) -- Transhumance in Salers (2:53) -- Maturing Sainte-Nectaire (3:30) -- Fourme D'Ambert (2:52) -- Credits: France: Massif Central and Auvergne--Cheese Slices (Series 3) (1:03)