Ancient Greece for Modern Cooks | My Greek Table with Diane Kochilas

Dec 4, 2024 | In a tour of Athens that stretches from a walk with Diane through the modern market to the Ancient Agora with Dr. John Camp. This episode explores the history of this ancient cuisine, making it delightfully relevant to our needs and tastes today. Back in the kitchen, Diane prepares an ancient feast for modern cooks, based on ingredients that have been part of this diet for thousands of years.

How France's Most Famous Cheese Is Made | Food Secrets

May 22, 2021 | Camembert, the famous white mold cheese is only a real Camembert if it was produced in Normandy, Northern France. There’s even a village called Camembert in the region – and it’s said that the cheese finds its origins nearby. During the French Revolution in 1791, farmer Marie Harel is said to have hidden a priest on her farm. In return, he revealed the secrets of cheese-making to her. That’s just the legend, though – here comes the true secret of French Camembert!

Cheesemaking - Visiting a Swiss Dairyman

Oct 15, 2015 • The day at "Alp Calfeisen" starts with heating up the huge cheese vat. Cheese is still made by hand here according to a traditional method with milk from healthy cows grazing on high pastures.

Dairyman Andreas Itten takes us through the refined art of cheesemaking: turning milk into wheels of cheese, keeping the cheese at its prime until it arrives on the shop shelves, and then how alpine butter is made. An excerpt from "Healthy Cows" produced by NZZ Format | Views on YouTube: 12,658,259