AMAZING Blue Cheese Production Process Explained in 17 minutes скачать в хорошем качестве

AMAZING Blue Cheese Production Process Explained in 17 minutes

AMAZING Blue Cheese Production Process Explained in 17 minutes Imagine, for a moment, walking into a dark, cool cave in the south of France. The air is damp, heavy with the smell of stone and earth. On wooden shelves stretching into the shadows are great wheels of cheese, pale ivory marbled with blue-green veins that seem to glow like tiny rivers under moonlight. These, you are told, are not mistakes, not food gone off, but Roquefort, one of the oldest and most celebrated cheeses in the world. The very thing that makes Roquefort special, the very essence of its flavor, is mold. Actual mold. The same sort of stuff you might be horrified to find growing on bread in the back of your cupboard. And yet, here in this cave, mold has been elevated into culinary nobility. So, how on earth did people ever decide to eat this in the first place? And perhaps more importantly, how do we get from a humble bucket of milk to this royal, veined delicacy that smells faintly of mushrooms, cellars, and sometimes, if we’re honest, socks? That is our journey today. 🔔 Don’t forget to like and turn on notifications so you won’t miss our next stretchy deep dives. Your support helps us keep exploring and uncovering the hidden side of what we eat. So don’t be shy, HIT that SUBSCRIBE button and age like fine cheese. Thank you for watching! #FoodEducation