The documentary, “How 20 Cheeses Are Made Around The World” kicks off in the Netherlands, delving into the production of Gouda cheese. Despite the industrialization of most Gouda production, the focus here is on a traditional farm still crafting raw milk Gouda. Nestled in a remote location accessible by a small boat, the farm emphasizes the significance of using raw milk to create a distinct flavor. The process involves allowing the milk to rest, cutting the curd slowly, and washing it with warm water – a method rooted in Dutch tradition. The commitment to traditional techniques and the unique taste of aged Gouda make this stop a captivating introduction to the world of cheese craftsmanship.
Unveiling the Secrets of Emmental Cheese in Switzerland
Moving to the village of Affoltern in Emmental, Switzerland, the documentary explores the intricate process of making the iconic Emmental cheese. Known for its iconic holes and rich, nutty flavor, Emmental production is concentrated in this region. The journey takes us through the fermentation, maturation, and washing processes, showcasing the craftsmanship behind the world’s largest and most recognized Swiss cheese. The commitment to traditional methods, distinct aroma, and the role of the nearby River Ma and tal in its name make this segment an insightful exploration into the world of Emmental.
From Southern Italy to the World’s Largest Mozzarella
Venturing to Southern Italy, the documentary unfolds the creation of the world’s largest mozzarella. In a dairy producing 20 to 30-kilogram mozzarella – far surpassing the average size – the focus is on the pride Southern Italians have for this cheese. The narrator, a Southern Italian, expresses a personal affinity for mozzarella, considering it akin to a birthday cake. The visual journey captures the essence of the cheese-making process, highlighting the cultural significance and regional variations of mozzarella.
Crafting the Nutty Flavor of Gorgonzola in Italy
In a captivating exploration of Gorgonzola production in Italy, the documentary unveils the stages from curd cutting to maturation. The process involves washing the curd, salting it multiple times, and the crucial step of maturing in different rooms. The distinctiveness of Gorgonzola lies not only in its blue veins and crumbly texture but also in the sweet and salty flavor profile. The hands-on approach, attention to detail, and the sensory experience make this segment a flavorful journey into the heart of Italian cheese craftsmanship.
Parmesan Perfection in Italy’s Parmigiano-Reggiano Region
Traveling to the Parmigiano-Reggiano region in Italy, the documentary dives into the centuries-old tradition of Parmesan cheese making. Highlighting the three essential ingredients – cow milk, salt, and rennet – and the exclusive production area, the segment emphasizes the stringent regulations governing Parmesan production. The certification process, the role of three good bacteria, and the protected designation of origin showcase the meticulous efforts to preserve the authenticity of Parmesan.
Exploring the Quirky Cornish Yarg in England
The documentary takes a detour to England, shedding light on the quirky Cornish Yarg. With its dark green rind and candid white mold, Yarg stands out in the English cheese landscape. The uniqueness lies in the use of stinging nettles, applied by hand, which imparts a fresh, creamy taste with hints of herbs, seaweed, and lemon. The segment explores the unconventional method of creating a protective layer and the distinctive character that sets Cornish Yarg apart from other English cheeses.
Gruyere’s Popularity and Protection in Switzerland
Turning the spotlight on Switzerland, the documentary unveils the secrets behind Gruyere’s popularity and protection. With its smooth texture and nutty flavor, Gruyere has become Switzerland’s most consumed cheese. The segment explores the protected designation of origin, the traditional know-how, and the five-month minimum aging requirement that contribute to Gruyere’s esteemed status. The meticulous efforts to protect the name globally demonstrate the commitment to maintaining the quality and reputation of Gruyere.
The Allure of Creamy Camembert in France
The journey takes us to France, where the allure of creamy Camembert holds a special place. Visiting a few remaining farmers crafting Camembert using raw milk, the documentary explores the challenges faced due to differing regulations in Europe and the United States. The semi-secret recipe and the distinct earthy flavor derived from the cows’ environment make this segment a testament to the resilience of traditional Camembert makers.
Ricotta: The Versatile Delight in Italy
Returning to Italy, the documentary unfolds the process of making ricotta, a versatile delight derived from liquid whey. Visiting a small dairy in the countryside, the focus is on using raw milk, heating it to a specific temperature, and adding rennet to curdle the milk. The rich earthy flavor from the cows’ environment adds a unique character to this technically distinct cheese, showcasing the diversity within the world of Italian cheese-making.
Stinking Bishop’s Infamous Perry in England
The documentary explores the peculiar world of Stinking Bishop cheese in England, where the infamous Perry, made from unique stinking Bishop pears, contributes to its distinctive smell. Visiting the only farm producing this cheese, the segment delves into the semi-secret recipe, the role of Perry-soaked pears, and the unique taste that emerges during the aging process. The bold approach to flavor and the blend of traditional methods make Stinking Bishop a truly unique cheese with a character as strong as its smell.
The Art of Burata in Italy
The journey concludes in Italy with a visit to a dairy producing fresh cheese, burrata. Capturing the early morning process, “the documentary”How 20 Cheeses Are Made Around The World” showcases the artistry behind creating 500 kilograms of fresh cheese daily. From acidifying the milk to splitting it into curds and whey, the segment emphasizes the importance of using freezing Coldstone Friesians’ milk. The visual experience highlights the meticulous craftsmanship, attention to detail, and the unique flavor profile of burrata, concluding the documentary with a celebration of Italian cheese-making artistry.
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