3.8 France -- Cheeses of the Alps

The Alps and Savoie are covered by snow for at least four months of the year and cheese-making has always been a strictly seasonal affair. Will learns how the local spruce forests play an essential role in ripening the unctuous Mont d'Or before he heads to the high summer pastures to visit a farm making the deliciously creamy Reblochon and learns how to grill it under hot coals. Then it's on to meet one of the last cheese makers still making the 'Prince of Gruyere', Beaufort, and its smaller cousin Abondance in the high alpage.

Category:

Howto & Style

Tags:

• food
• cheese
• making

[mduvigneaud]

What? It's just like sharkfin soup. Who cares if you kill 'em for something trivial?

[jondow14]

@sharpasaneraser oooh yeah :P

[sharpasaneraser]

@jondow14 the church lady is a green-eyed, tree-hugger?

[jondow14]

@sharpasaneraser well isn't that convenient?

[sharpasaneraser]

@jondow14 i don't hear the trees complaining

[sharpasaneraser]

@Rockyface call them froggers

[jondow14]

yeah - cut down trees to make cheese!!! !"&*

[mouna28]

Interesting !

[Rockyface]

french loggers