The Greeks consider cheese as a Food of the Gods.
Will visits the village of Espelette, famous for its red peppers, before traveling into the mountains to one of the few remaining traditional shepherd huts to experience some cheese with ancient roots.
The Massif Central and Auvergne has six AOC French cheeses.
Will visits the Vosges Mountains of Alsace.
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.
Switzerland still uses raw milk to create the finest mountain cheese.
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