LE ROQUEFORT, TOUT UN FROMAGE!
No upcoming broadcast (for now).
Each year 16,000 tonnes of Roquefort cheese are made in the dairies and matured in the cellars of the small Aveyron village of the same name. A symbol of French gastronomy, exported throughout the world. Delphine Carles, one of the last artisanal Roquefort producers, reveals her cheese-making secrets.
Directed by: Céline Destève (France, 2018)