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The World of Cheese

The World of Cheese


CHEESE SLICES II: CHEESES OF PROVENCE

Will travels to Provence in the South East of France to try Banon, a traditional benchmark goat's milk cheese wrapped in dried chestnut leaves. He also discovers a rare cheese called Brousse du Rove. After driving north to the Vercors plateau to investigate St. Marcellin, Will comes across an extraordinary small dried goat cheese whose name literally means ' the feet of god'.

Item no.: HT00161511
Format: DVD
Duration: 30 minutes
Copyright: 2011
StdBkNo:
Price: USD 195.00

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CHEESE SLICES II: CHEESES OF SCOTLAND

Scotland is not renowned for good cheese, but in the rugged rolling highland country, Will unearths an ancient sour cream 'chieftains' cheese called Caboc. After enjoying Strathdowne blue with oatcakes, Will finds out how the cheese also pairs with single malt whisky. Then it's off to the Isle of Mull where an enterprising family, supplements the feed for their cows with whisky mash during the cold winter months.

Item no.: MH00161513
Format: DVD
Duration: 30 minutes
Copyright: 2011
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Price: USD 195.00

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CHEESE SLICES II: MOZZARELLA & THE CHEESES OF CAMPANIA, ITALY

Will journeys to Italy's picturesque Campania region to look at stretched curd cheeses and finds it hard to resist the lingering flavor and sensual texture of buffalo cheese made from raw milk. After learning about Italy's oldest ewe's milk cheese, which is matured in a terracotta jar, Will gets a lesson from a countess in how to make the perfect wood-fired pizza. He then heads to the coast to look at Caciocavallo, a traditional stretched curd cheese made with cow's milk, before visiting the underground maturation rooms of Casa Madaio.

Item no.: EP00161519
Format: DVD
Duration: 30 minutes
Copyright: 2011
StdBkNo:
Price: USD 195.00

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CHEESE SLICES II: THE CHAMPION OF ENGLISH CHEESE

Will visits influential cheese retailer Neal's Yard Dairy in London, where cheese champion Randolph Hodgson explains how English traditional farmhouse country cheese was saved from extinction. Then it's off to the Midlands to look at some of the survivors. Will then drops in on one of the last producers of farmhouse Cheshire, before heading to Wensleydale, made famous by Wallace and Gromit. Finally, he looks at a controversial raw milk blue cheese called Stichelton and why its success may change the way Stilton is made.

Item no.: GJ00161521
Format: DVD
Duration: 30 minutes
Copyright: 2011
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Price: USD 195.00

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CHEESE SLICES: CAMEMBERT - FRANCE

Camembert is a potent symbol of French cheese making and is copied all over the world. Traditional Normandy camembert is made under strict AOC rules from unpasteurized milk. A visit to the tiny village of Camembert where it all began, and the nearby dairy of Monsieur Durand who is now the last 'fermier' or farmhouse producer in the region. The Cooperative of Isigny St. Mere, one of the most respected producers of traditional AOC Camembert in France is also visited. The important difference between camembert and its ancient cousin brie is explained. See the cheese shop of Monsieur Roland Barthlemyin Paris, a famous affineur who supplies the Elysee Palace.

Item no.: FM00160967
Format: DVD
Duration: 30 minutes
Copyright: 2007
StdBkNo:
Price: USD 195.00

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CHEESE SLICES: GOATS CHEESE OF POITOU - FRANCE

The Poitou region is the orignial home of many of the famous goat cheeses of France. Journey to the village of Sainte Maure de Touraine to attend the annual Goats Cheese fair. In the Judge's Hall one finds out what to look for in a perfect chevre, as well as witnessing an unusual anthronisation ceremony. The largest goat cheese dairy in France is toured where the difference betwee St. Maure, the most popular goat cheese in France today, and its ancestor Sainte Maure de Touraine is explained.

Item no.: CR00160974
Format: DVD
Duration: 30 minutes
Copyright: 2007
StdBkNo:
Price: USD 195.00

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CHEESE SLICES: OSSAU IRATY CHEESE - THE BASQUE

The Basque people proudly boast the oldest language in Europe and one of its most ancient cheeses. The pretty village of Espelette is visited to discover the significance of its famous red peppers, before traveling into the mountains to one of the few remaining traditional shepherds' huts where they still milk their flock of Ewe's by hand. This region's cheeses go by many names but the official version is Ossau Iraty in France and Idizabial in Spain.

Item no.: JN00160979
Format: DVD
Duration: 30 minutes
Copyright: 2007
StdBkNo:
Price: USD 195.00

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CHEESE SLICES: PECORINO - ITALY

Pecorino is on of the most ancient of all European cheeses, and this episode explains the different types before traveling to Tuscany to visit the 'I1 Forteto' dairy. Formed by a group of social reformers in the 70's, this cooperative has since grown to become one of the largest producers of Pecorino Toscano DOP. The town of Bra in Piedmont where 'Slow Food' holds the world's largest specialist cheese festival every two years, on this occasion they are celebrating traditional shepherd's cheeses. We learn why raw milk cheese is crucial to 'Slow Food' and the importance of protecting biodiversity for future generations.

Item no.: KC00160981
Format: DVD
Duration: 30 minutes
Copyright: 2007
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Price: USD 195.00

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CHEESE SLICES: STILTON - THE KING OF ENGLISH CHEESE - ENGLAND

Considered to be one of the greatest English Cheeses and unlike most other native traditional cheeses Stilton has never been copied. Looks at why this proud cheese has retained its outstanding reputation for more than two centuries. Quenby Hall and the old Bell Inn in the village of Stilton wher ethe name originated is visited. The British Cheese Awards at Blenheim palace to see which Stilton maker will be crowned the king of English blue cheese.

Item no.: EA00160984
Format: DVD
Duration: 30 minutes
Copyright: 2007
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Price: USD 195.00

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CHEESE PRODUCTION

Discover how the phrase "The Big Cheese" was coined and by whom. This presentation provides a step-by-step description of the age-old cheese process. Eighteen varieties of cheese (e.g., Brick, Cheddar, Gouda, Limburger, Processed Cheese foods, etc.) are discussed in terms of classification, moisture percentage and method of ripening.

Item no.: DP03990183
Format: CD-ROM (Win, PowerPoint Presentation (44 slides))
Duration:
Copyright: 2004
StdBkNo: 9781569187913
Price: USD 79.00

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FOOD LOVERS' GUIDE TO AUSTRALIA EPISODE 10: PIONEER CHEESEMAKER

who made some of our very first camembert and brie. Food Art: Vegetable Carving It's unbelievable what you can do with carrots, daikon and melons. Chef: Pietro Porcu He comes from the island of Sardinia and his motto is: cucina del mercato- the food of the market.At his small Melbourne restaurant theres never a menu, only the dishes of the day based on whats fresh and seasonal. Pietro Porcus Sardinian specialties include: suckling pig roasted over myrtle branches and a succulent lamb dish with a special lemon sauce. Feast: Day of the Dead How better to remember your departed loved ones than with their favorite food? The Mexicans' Day of the Dead is a festive way to commemorate the circle of life. Produce: Prickly Pears. Unlike the common pest varieties of prickly pear cactus, opuntia ficus-indica is a South American cactus with highly edible fruit. It grows prolifically in Mediterranean countries like southern Italy (particularly in Sicily) where it is a popular seasonal fruit.

Item no.: ET08010667
Format: DVD
Duration: 30 minutes
Copyright: 2002
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Price: USD 195.00

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