Cheese, a matter of taste

Series: Food and Wine from France Series

Duration: 0:22:38

Genre: Educational

Year Published: 1986

Creator: Indiana University. Audio-Visual Center : Distributor | International Film Bureau Inc.: Distributor

Format: 16mm

Color: Color

Sound: sound

Description: Details the processes used in making cheese in Annency, the small towns in the Loire Valley, the Auvergne region, and Normandy. Contrasts the old and new ways of cheesemaking. Visits a country market, a cattle auction, and a specialty cheese shop. Includes Brie, Roquefort, Camembert, goat cheese, and Pont l'Eveque. Narration entirely in advanced French., Tours various regions of France and investigates how the cheeses of each region are made. Highlights different processes from automated to handmade.

Complete Record: , Details the processes used in making cheese in Annency, the small towns in the Loire Valley, the Auvergne region, and Normandy. Contrasts the old and new ways of cheesemaking. Visits a country market, a cattle auction, and a specialty cheese shop. Includes Brie, Roquefort, Camembert, goat cheese, and Pont l'Eveque. French version A Chacun Son Fromage [UC0454] also available., Tours various regions of France, showing how the cheeses of these regions are made. Details the processes used in making cheese in the major cities and small towns and shows the animals that provide the milk., , Tours various regions of France and investigates how the cheeses of each region are made. Highlights different processes from automated to handmade.NOTE: Two (or more) records have been merged together to create this data.