Making Cheese in High Altitude
At the top of the rugged mountains of Charmey in Switzerland, dairy farmer Béat Piller submerges his chest and arms into a large cauldron of warm cut curds and whey.
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What is going on in our world of cheese right now...
Portuguese Cheese Down Under
It's been a long time coming and they are finally here. Three Portuguese cheeses for you to try out with a glass of Touriga wine!
Tartiflette with Pont-l'Evêque
Tartiflette is a dish from Savoie in the French Alps. It is usually made with Reblochon (made with raw milk so we don't have it) but we used Pont-l'Evêque instead - a washed-rind from Normandy. And it works the treat!