FV 034 : Why Cheese Smells and Other Secrets Behind Cheese-Making with L’Artisan Cheese
Transcript Vocab List Questions Buy Full Notes Today’s episode is about one of the most famous French specialties, the produce that many consider as the crème de la crème: cheese!! Matthieu, Megard, the owner of L’Artisan Cheese based in Geelong Australia produces a range of organic French Style cheeses with the most traditional, French techniques and recipes. Get an insight into the wide world of all there is to know to make great cheese. You’ll also find out why cheese smells…and the answer may really (I mean REALLY) surprise you!! Episode Timeline [05 min 48 sec] When Matthieu arrived in Australia [06 min 47 sec] How he decided to make cheese for a living [08 min 50 sec] Regulations to import cheese into Australia [10 min 47 sec] Matthieu’s professional training as a cheesemaker [11 min 32 sec] What’s unique about L’Artisan Cheese [13 min 49 sec] The cheese-making process [16 min 18 sec] What makes the different types of cheeses [18 min 34 sec] Hard chesse vs soft cheese [19 min 35 sec] Triple-crème cheese [21 min 20 sec] Producing organic cheese: sourcing the milk [23 min 15 sec] The evolution of taste in the Australian consumer [25 min 18 sec] What’s a good or a bad cheese [28 min 25 sec] Why does cheese smell? [30 min 30 sec] The holes in Emmental cheese [31 min 46 sec] Matthieu’s favourite cheese and L’Artisan Cheese contact details Links & Resources Website: lartisancheese.com.au Twitter: @lartisancheese Facebook: L'Artisan Cheese Did you like this podcast? You can support my work by leaving a review on iTunes. Your kind words warm my heart and also help me be found by more passionate learners of French. Merci beaucoup! Subscribe to the podcast on iTunes and never miss a new episode!