How French Camembert Cheese Is Made at La Ferme Du Champ Secret - The Experts
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- Опубликовано: 15 июн 2021
- La Ferme du Champ Secret in Normandy, France, is one of only two remaining farms that produces organic, grass-fed Camembert cheese using traditional methods.
Credits:
Producer: Pelin Keskin
Field Producer/Director: Anna Muckerman
Camera: Anna Muckerman, Mohamed Ahmed
Editor: Anna Muckerman
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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Хобби
This is why I love France. They are so proud of their specialties and traditions. Looks this man in the face as he explains what defines his day.
He's proud of it, but he is only one of two places in France that still does it the old way.
So you can't really say France embraces this tradition.
@@poopoogamer1232 you say that like race matters
@@recoil53 h
My
I love cheese. I never skip a vid talking about cheese.
Brother is that you
I admire the commitment
😂😂😂 I respect the dedication 🙌🏾
I LOVE cheese too.
Unfortunately cheese does not love me😓🤣
This is the cheese I want to try most of all as authentic as possible. When I go back to France I want to get some. It must taste like a dream. Thanks for this Eater!
I love how they let the cows come at will (even tho they [the cows] know and follow their schedules) to give their milk, and they don't hold them longer than they want. Talk about stress-free cheese. I bet it tastes good too!
His French is beautifully spoken. Reminds me of my grandfather. Camembert looks good enough to eat - several times a day.
The passion this man has for cheese is amazing
Camembert got many faces, and one of them is simply delicious. Its a weird cheese, i'm french so I lived with it all my life. If you keep it too long it becomes kind of hard and salty with a very very strong aftertaste, which I don't like, but some people simply strive for that taste. I prefer the really really fresh one, it tastes fresh and light, almost sweet.
And there's the between, between the strong and the light side of this cheese.
Its a cheese you get accustomed to, not something you like at first
always like it!
Do you eat the mold rind of the cheese too, or just the interior?
@@AnotherMe890 Not eating the rind would be offensive to some french cheese lovers for sure. To be honest, the rind doesn't really taste of anything, the cheese itself is way more funky (depending on the age). The rind provides some extra texture, which is nice!
@@supercedric123456 Thank you!
Of course he whips out an Opinel knife to cut the cheese. It's standard gear for all French men.
Or a Laguiole
I'd have no clue what he's saying without the subtitles. But he sounds super passionate and proud to share the history. Super cool.
I speak French but I still read the subtitles like an idiot.
Thank you for sharing and for being a discrace to our community
@@crackagaming8655 C'est un honneur de discuter avec vous, mon cher ami.
Like how I speak English but still need English subtitles for movies lol
@@ILovePsySoMuch if there’s word on the screen, I’m definitely reading it
J'avoue je fais pareil !! 😂🤦
I love cheese. I'm hoping to start a small artisan cheesemaking company in North India. Wish I could travel and learn from them
All the best ! From kerala
Let me Invest
you can!
Bravo à ce monsieur, très belle opération, de vrais passionés!
I adore this series. Thank you!!!!
Soft cheese like this are the best the texture are so good
Wow, again. It made my mouth water and my mind wander. Thanks.
“Camembert you’re the cheese of my dreams! Camembert you make life better than it seems.” -Plagg, miraculous Ladybug
I only came to the video just to find references to miraculous ladybug🤣🤣🤣
La langue française est très très jolie ! Et les fromages aussi !
this is one good facility
Proud Heritage... Please keep up the good work
I have yet to try this cheese mainly because I never see it or forget to look for it
Enjoyed your video and I gave it a Thumbs Up
this poor women fills up the molds 5000 times
Perfect thanks 🍁🌳⚘🌾
I love all cheese. Tried them all
Bonjour Patrick Mercier 🎉
Moi qui a Grandi à la Campagne entre Ronfeugerai et Athis De L'orne je vous adresse tous Mon Respect 🎉
Pour ce Fromage exelent et fait avec nos tradition !
Comme ont dit cheu nous !
1 Camembert de Normandie
Ou
1 Camembert FABRIQUÉ en Normandie
C'est pas la même musique à la face Finale ???
Seul les vrais et pure Normand de la Basse-Normandie
Comprendrons !!!
Amitiés Christophe...
Love Camembert.
Delicious 🤤
Wow the cheese look so beautiful I Food Leveling
My favorite cheese
I love how he admits his cheese taste like a barn, and then proceeds to call it intellectual food. What a guy
you are dumb … tastes like barn , wasn’t in any way shape or form meant in a negative way… and it is obviously intellectual food … what a guy because he’s amazing, NOT bevause you think “tastes like barn” is bad and then him saying “tastes intellectual” is good, so what a guy because he “said” bad and then good - that’s is all what you think and you are completely wrong
Cindy is a machine. Loved seeing the cheese making process. 👍
Nice
cow to cheese. real cool
Ah, good old cheese and...oh wow 20 min ago?
plagg rn : 😋😋😋
It is so annoying that we can't have this in the US. Raw milk camembert is one reason I have justified vacation in France in the past.
you can though, as long as the cheese is aged it doesnt matter if the milk is raw or pasteurized
Nope. Camembert is best around 4 weeks and you can't get that in the US. Domestic camembert doesn't come close. Even most of the EU suppliers have moved to pasteurized milk, which makes this artisan producer worth featuring.
@@sandiegofun1 I mean, I live in NY and have several cheese stores that offer raw milk options
Jasper Hill Farm. You’ll thank me later. The owner Mateo Kheler is super legit. Look him up and you’ll learn things about cheese you’ve never knew.
@@timnone2924 yes, raw milk for other cheeses aged over 60 days, but US law makes raw milk camembert illegal.
Waiting for Roquefort video, I had it once and I cant go back
I like cheese
omg🤤🤤🤤
Bonjour
he looks how a frenchman should look like
So can I get it at Ralphs?
How do you eat it?
With fresh baguette
Place in mouth. Swallow.
@@jturner1774?
@@jturner1774 I mean that is how you eat it🤣🤣
My poor is lactose intolerant, poor guy just means more for me
Long-ripened cheeses don't have lactose anymore. The bacteria and fungi convert everything into lactic acid. Of course, one should be careful and not over-indulge, but for something like a 2-year+ Parmiggiano there's nothing left in it.
C'est le fromage que je déteste le plus mais c'est intéressant de voir un documentaire la dessus.
Anyone else came here for plagg?
Camembert is good but you can't keep it too long in the fridge. The smell just becomes too strong after a while alright and it permeates through everything in your fridge :/
Just buy a "cloche" for camembert
@@mehdi9613 i have something similar. And everytime it's hard to wash off the smell of it when i'm doing the dishes.
@Luis Alberto Pérez Nájera They all usually come in the same format, a box shaped like a circle.
Try the Munster 😂
They touch cheese by bare hands😱
So ?
Avec les pieds serait plus dur 😅😅😅
*omelette du fromage*
I think they meen pov
Does it make a good omelette du fromage?
Non non non.
Omelette AU fromage
Please tell me I'm not the only one that's being reminded of Key and Peel's French restaurant skid?!
ruclips.net/video/0BzGlfm1wFo/видео.html
dude not wearing a facemask next to those cheeses is making me nervous
What do they do with the baby cows of the mothers?
Maybe they don’t worry about baby cows if they’re all female cows
Steak
cow.
White text over white subject, great work
The Netherlands have some of the best camembert I've tasted
No just ...no. camenbert is french.
@@CeBonVieuxJB Well maybe originally, the dutch have mastered the craft though! Sorry
Fromage
I prefer English Tunworth Camembert.
Until you taste a real unpasteurized Camembert, but good for you to use the "I".
@UC98DWfY_ff2LIyeQ3kJcemQ (Clive Hallam) So i guess you're never going to taste a real Camembert then, but lucky you internet is a great tool for keyboard warriors. bye
PS: quote of the post i answered UNTIL deletion "Clive Hallam replied: "Joseph Mercel Pity you used "until" .. presumptuous cretin.""
@@josephmercel1146 Bit presumptuous for you to assume I haven't eaten unpasteurized Camembert, but whatever.. the reason I prefer Tunworth is because unlike a traditional Normandy Camembert, Tunworth uses all of the milk fat to produce a rich fudgy character.
I despise subtitles
You can go and learn the language and come back.
This video is very cheesy
The trashy horse culturally admit because screw allegedly serve up a valuable alcohol. imminent, brief actor