France Massif Central and Auvergne

ABC International. (Added Author). Films for the Humanities & Sciences (Firm) (Added Author). Infobase (Added Author).

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-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.

Record details

Physical Description: 1 streaming video file (30 min.) : sd., col.
remote
electronic resource (video)
Publisher: New York, N.Y. : Infobase, [2013], c2006.

Content descriptions

General Note:	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.
Formatted Contents Note:	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)
Restrictions on Access Note:	Access requires authentication through Films on Demand.
Target Audience Note:	Grade 9.
System Details Note:	Mode of access: Internet. System requirements: FOD playback platform.
Source of Description Note:	Title from distributor's description.